Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 6–8 minutes until the vegetables soften and the onions are translucent.

Step 2: Add Garlic and Mushrooms

Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the sliced mushrooms and cook for 5–7 minutes until they begin to release their moisture and start to brown.

Step 3: Stir in Tomato Paste and Spices

Mix in the tomato paste, dried thyme, rosemary, bay leaf, smoked paprika (if using), and soy sauce. Stir everything well and cook for another 2 minutes to deepen the flavors.

Step 4: Add Lentils and Broth

Pour in the rinsed lentils and vegetable broth. If using potatoes, add them now. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 30–35 minutes, or until lentils are tender.

Step 5: Final Touches

Remove the bay leaf. Taste and adjust seasoning with salt, pepper, and a splash of balsamic vinegar if desired. If adding greens, stir them in and cook for another 2–3 minutes until wilted. Serve hot with crusty bread or over rice.