📖 Instructions

1. Gather your ingredients: Chop all the veggies and slice the sausage. Having everything prepped before you start cooking makes the process smooth and enjoyable, trust me!
2. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, until the onions are translucent and the vegetables start to soften. This step builds a flavour base that is very important, don't skip it!
3. Brown the sausage: Add the sliced Italian sausage to the pot with the vegetables. Cook, breaking it up with a wooden spoon, until the sausage is browned on all sides. Browning the sausage adds a lovely depth of flavour to the soup.
4. Add garlic and spices: Stir in the minced garlic, dried thyme, bay leaf, smoked paprika, salt, and pepper. Cook for another minute, until the garlic is fragrant. Be careful not to burn the garlic, or it will turn bitter.
5. Incorporate lentils and liquid: Add the brown or green lentils and chicken broth (or vegetable broth for a vegetarian version) to the pot. Stir to combine all the ingredients. Make sure the lentils are fully submerged in the liquid. Add more broth if needed.
6. Simmer the soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. Check for seasoning and adjust if necessary.
7. Remove bay leaf and serve: Once the lentils are cooked, remove the bay leaf from the soup. It has done its job infusing flavour. Ladle the soup into bowls and garnish with fresh parsley or a dollop of plain yogurt or sour cream, if desired. A squeeze of lemon juice brightens up the flavours beautifully! Serve with a crusty bread or some warm naan.