Lentil Soup

**Ingredients:**

* 1 cup lentils, rinsed and sorted

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 carrot, chopped

* 1 celery stalk, chopped

* 1 teaspoon olive oil

* 6 cups vegetable broth

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1/2 teaspoon dried thyme

* 1/4 teaspoon ground cumin

* 1/4 teaspoon paprika

* 1/4 cup chopped fresh parsley, for garnish (optional)

**Instructions:**

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the carrot, celery, lentils, broth, salt, pepper, thyme, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the lentils are tender.

3. Puree the soup until smooth, using an immersion blender or regular blender.

4. Serve hot, garnished with parsley if desired.

**Tips:**

* You can add any other vegetables you like to the lentil soup, such as potatoes, tomatoes, or greens.

* For a thicker soup, you can mash some of the lentils with a fork before pureeing the soup.

* Lentil soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat until heated through.

Lentil soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to get your daily dose of protein and fiber. So next time you are looking for a hearty and healthy meal, give lentil soup a try!