Ingredients:

  • 3 tablespoons extra virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced finely
  • 2 teaspoons Sweet Smoked Paprika (Pimentón Ahumado)
  • 1 teaspoon Dried Thyme
  • 1 ½ cups Puy Lentils, rinsed well
  • 1 (14.5 oz / 411g) can Diced Tomatoes, undrained
  • 6 cups low-sodium Vegetable Stock
  • 1 large Bay Leaf
  • 1 tablespoon Apple Cider Vinegar
  • Salt and Black Pepper, to taste
  • 4 thick slices Sourdough Bread
  • 3 tablespoons Olive Oil (for croutons)
  • ½ teaspoon Garlic Powder (for croutons)
  • 1 teaspoon Dried Parsley (for croutons)
  • Pinch of Sea Salt (for croutons)

Instructions:

  1. Heat 3 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until softened and the onion is translucent.
  2. Add minced garlic, smoked paprika, and thyme to the pot. Cook for 1 minute, stirring constantly until fragrant (this 'blooms' the paprika).
  3. Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable stock, and the bay leaf. Bring the mixture to a rolling boil.
  4. Reduce heat immediately to low, cover the pot partially, and simmer for 40–45 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Stir in the apple cider vinegar. Taste, and adjust seasoning with salt and freshly cracked black pepper as needed.
  6. While the soup simmers, prepare the croutons: Cut the sourdough into 1-inch cubes. Toss bread cubes with 3 tablespoons of olive oil, garlic powder, parsley, and salt. Spread on a baking sheet and toast in a 375°F (190°C) oven for 8–10 minutes, turning halfway, until golden and crunchy.
  7. Ladle the hot soup into bowls. Top generously with the toasted sourdough croutons and serve immediately.