INGREDIENTS
2 tbsp
extra-virgin olive oil
1
medium yellow onion, small diced
4
medium carrots
3
stalks celery
4
springs fresh thyme
1 tsp
kosher salt
3/4 tsp
smoked paprika
1/2 tsp
black pepper
1 1/2 cups
French green lentils
4 cloves
garlic, minced (about 4 teaspoons)
1 15 ounce can
fire-roasted diced tomatoes
1 15 ounce can
crushed tomatoes
4 cups
low-sodium vegetable broth
Chopped fresh parsley, for serving
Freshly grated Parmesan cheese, optional for serving
Crusty bread, optional for serving