Servings: 4            Time: 50 minutes 


2 tablespoons extra virgin olive oil

½ medium white onion, diced

2 tablespoons fresh thyme leaves, chopped

½ cup lentils, rinsed 

¼ teaspoon smoked paprika 

¼ teaspoon dried dill

1 medium carrot, chopped

3 cups vegetable stock 

1 stalk celery, sliced

Pinch of sea salt and pepper, to taste 

2 cloves garlic, minced

10 cherry tomatoes - halved



  • Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Stir in the onion in the pot.
  • Toss and sauté the onions for another 10 minutes, or until they are soft and translucent.
  • Now, add the thyme, smoked paprika, and dill to the onions. Stir in the spices and simmer for a minute. 
  • Add the carrots and celery to the saucepan. Season with salt and pepper to taste.
  • Cook until the carrots and celery are barely softened, then, add the garlic and stir for about 30 seconds.
  • Stir in the lentils into the oil, spices, and veggies in the pot to coat them. 
  • Stir in the crushed tomatoes and diced tomatoes in the pot. Add the vegetable stock and bring the soup to a boil, covered.
  • Reduce the heat to a moderate simmer, and stir occasionally, until the lentils are cooked for about 25 minutes. Adjust the seasonings if needed and serve hot!

Nutrition: Calories: 804 Kcal | Fat: 33g | Carbs: 101g | Fibre:17 g |Protein: 3.4g

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