Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn it.

Main Vegetables & Legumes

Add the diced potato and cubed butternut squash to the pot. Stir to combine with the softened aromatics and cook for 2–3 minutes to start releasing flavors.

Stir in the diced tomatoes (with their juices) and the rinsed green lentils. Mix thoroughly so the lentils are distributed through the vegetables.

Liquid & Seasoning

Pour in the vegetable broth and add the bay leaves, dried thyme, smoked paprika, ground black pepper, and kosher salt. Stir once to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to a simmer. Cover partially and simmer until the lentils and vegetables are tender, about 25–30 minutes. Stir occasionally and check liquid level; add up to 1 cup extra broth or water if the soup becomes too thick.

Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves.

Finishing & Garnish

Stir in the chopped spinach or kale and simmer uncovered for 2–3 minutes until the greens wilt and become tender.

Remove the pot from the heat and stir in the fresh lemon juice and chopped parsley to brighten the flavors.

Ladle soup into bowls and sprinkle each serving with the optional grated Parmesan or vegan alternative if using. Serve hot.