Hearty Lentil & Vegetable Soup with Crusty Bread

Rinse 1 cup of lentils under cold water and pick out any debris or stones.

Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into small, even pieces (about 1/2 inch). Mince 3 garlic cloves.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften, stirring occasionally.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 1 minute, coating the vegetables.

Add 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme. Cook for another minute to toast the spices.

Add the rinsed lentils, 6 cups of vegetable broth, one 14 oz can of diced tomatoes (with juice), and 2 bay leaves. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until the lentils are tender but not mushy.

While the soup simmers, preheat the oven to 350°F (175°C).

Slice the crusty bread into 1-inch thick slices. Spread with butter if desired.

Place the bread slices on a baking sheet and warm in the oven for 5-7 minutes until lightly toasted and warm.

When the lentils are tender, remove the bay leaves from the soup.

Stir in 3 cups of baby spinach and cook for 2-3 minutes until wilted.

Squeeze the juice of half a lemon into the soup and stir to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Chop 1/4 cup fresh parsley for garnish.

Ladle the hot soup into bowls, garnish with fresh parsley, and serve with warm crusty bread on the side.