Smoky Lentil & Vegetable Soup with Herb-Garlic Focaccia

Start by preparing the focaccia dough. In a small bowl, combine 1/3 cup warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast. Let sit for 5 minutes until foamy.

In a medium bowl, combine 1 cup all-purpose flour with 1/2 teaspoon salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a dough forms.

Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes.

While the dough rises, prepare the soup. Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. Mince 3 garlic cloves.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 7 minutes until vegetables begin to soften.

Add the minced garlic, 2 teaspoons smoked paprika, and 1 teaspoon cumin. Cook for 1 minute until fragrant.

Rinse 1 cup French green lentils and add to the pot along with 1 can fire-roasted diced tomatoes, 4 cups vegetable broth, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.

While the soup simmers, preheat the oven to 425°F (220°C).

Punch down the risen dough and press it into a small oiled baking sheet or 8-inch round pan. Use your fingertips to make dimples in the surface.

Mince 1 garlic clove and combine with remaining 1 tablespoon olive oil. Brush over the dough. Sprinkle with 1 tablespoon chopped fresh rosemary.

Bake the focaccia for 15-18 minutes until golden brown.

Remove the thyme sprigs and bay leaf from the soup. Stir in 3 cups baby spinach and cook for 2 minutes until wilted.

Season the soup with salt and pepper to taste.

Chop 2 tablespoons fresh basil. Serve the soup in bowls topped with 1/4 cup grated parmesan cheese, 1/2 cup Greek yogurt divided between servings, and the chopped basil.

Slice the focaccia and serve warm alongside the soup.