Classic French-Style Lentil Soup with Lemon and Thyme

1Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat for 2 minutes until shimmering.

2Add the onion, carrots (2 medium), and celery; sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

3Stir in the minced garlic (3 cloves), tomato paste, cumin, and smoked paprika; cook for 1-2 minutes until the tomato paste darkens slightly and the spices are fragrant, being careful not to burn the garlic (3 cloves).

4Add the rinsed lentils, stock, thyme sprigs, and bay leaf; increase the heat to medium-high and bring the liquid to a gentle boil.

5Reduce the heat to low, cover the pot partially, and simmer for 30-35 minutes until the lentils are tender but still hold their shape; avoid a rolling boil which can cause the lentils to burst and become mushy.

6Remove the thyme sprigs and bay leaf; for a creamier texture, use an immersion blender to pulse the soup 3-4 times, or transfer 1 cup of the soup to a blender, puree, and return it to the pot.

7Stir in the kosher salt, black pepper, and lemon juice; taste and adjust seasoning with additional salt or acid if needed to balance the earthy flavors.

8Ladle into warm bowls and garnish with fresh parsley and a final drizzle of extra-virgin olive oil before serving.