Lentil and Chestnut Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth or stock
• 1 cup dried green lentils, rinsed and drained
• 1/2 cup cooked chestnuts, chopped
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Directions

Pour the oil into a large Dutch oven set over medium heat. When warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don't brown.