📖 Instructions

1. First, let's tackle the soup base. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté them until they're tender, about 5-7 minutes. You want them softened, not browned.
2. Stir in the minced garlic, dried thyme, bay leaf, smoked paprika, and cumin. Cook for another minute until fragrant. This step is crucial for building depth of flavor.
3. Add the brown lentils and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender. Remember to stir occasionally to prevent sticking.
4. While the soup simmers, let's make the herbed dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dried parsley.
5. In a separate small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be soft and slightly sticky.
6. Once the lentils are tender, remove the bay leaf from the soup. Taste and adjust the seasoning with salt and pepper as needed. This is your chance to personalize the flavor profile.
7. Now, gently drop spoonfuls of the dumpling batter into the simmering soup. Be careful not to overcrowd the pot; you may need to do this in batches.
8. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too often, as this can cause the dumplings to lose their steam and become dense.
9. Finally, stir in the lemon juice and chopped fresh parsley. This brightens the flavors and adds a fresh, vibrant touch.
10. Serve the lentil soup hot, garnished with extra fresh parsley and a dollop of plain yogurt or sour cream, if desired. Enjoy!