Lentil Soup with Goat Cheese and Arugula

Recipe View 2 mins Warm the Olive Oil: In a large stockpot or Dutch oven, heat the olive oil over medium heat. (2 minutes)

Recipe View 7 mins Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5-7 minutes.

Recipe View 10 mins Incorporate Vegetables: Add the sliced carrots and diced celery to the pot. Continue to cook, stirring occasionally, until the vegetables begin to soften, approximately 8-10 minutes.

Recipe View 5 mins Build the Broth: Pour in the vegetable broth, water, and white wine. Stir to combine.

Recipe View 5 mins Add Remaining Ingredients: Stir in the crushed tomatoes, rinsed lentils, paprika, bay leaves, honey (or maple syrup), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently. (5 minutes)

Recipe View 1 hrs Simmer to Perfection: Allow the soup to simmer, stirring occasionally to prevent sticking, until the lentils are tender and the flavors have melded, about 1 hour.

Recipe View 1 mins Remove Bay Leaves: Remove the bay leaves from the soup and discard.

Recipe View 2 mins Serve: Ladle the hot lentil soup into bowls. Garnish generously with fresh baby arugula and crumbled goat cheese. Serve immediately.