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Enjoy the comforting goodness of our Hearty Lentil Soup. Packed with protein-rich lentils, fresh vegetables, and aromatic spices, this wholesome soup is perfect for a satisfying and nutritious meal.
Ingredients:
- For the Soup:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions:
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the Lentils and Spices:
- Stir in the lentils, ground cumin, smoked paprika, and bay leaf. Mix well to coat the lentils in the spices.
- Simmer the Soup:
- Add the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Adjust Seasoning:
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with a wedge of lemon for a bright, zesty flavor.
Tips:
- Use red lentils for a quicker cooking time, or green lentils for a firmer texture.
- Add a pinch of chili flakes for a spicy kick.
- Serve with crusty bread or pita for a complete meal.
FAQ:
Q: Can I make this soup in advance? A: Yes! Lentil soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
Q: Can I freeze lentil soup? A: Absolutely! Freeze cooled soup in portioned containers for up to 3 months. Thaw and reheat gently on the stove.
Q: How can I make this soup vegan? A: This recipe is already vegan, but ensure that your vegetable broth is vegan-friendly.