Sicilian Lentil Soup with Smoked Paprika

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add garlic, smoked paprika, oregano, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.

Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and bay leaf. Season with salt and pepper.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.

Remove the bay leaf. Use an immersion blender to partially blend the soup if desired, for a creamier texture. Alternatively, you can blend 1-2 cups of the soup in a regular blender and return it to the pot.

Stir in lemon juice to taste. Garnish with fresh parsley and serve hot.