Sauté the Base Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. We're not looking for colour here, just for them to soften and release their sweetness.

Add Aromatics: Add the minced garlic and smoked paprika to the pot. Stir continuously and cook for another minute until the garlic is fragrant. Be careful not to let it burn.

Combine Ingredients: Pour in the vegetable stock and the tin of chopped tomatoes. Add the rinsed lentils, dried thyme, and the bay leaf. Give everything a good stir to combine.

Simmer the Soup: Increase the heat to bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 35-40 minutes, or until the lentils are completely tender. A gentle simmer is key to keeping the lentils intact.

Season and Finish: Once the lentils are cooked, remove the pot from the heat and take out the bay leaf. Stir in the salt, black pepper, and the red wine vinegar. I find that this final splash of acidity is crucial—it brightens up all the earthy flavours beautifully.

Adjust Texture (Optional): For a slightly creamier texture, you can use an immersion blender to pulse the soup a few times directly in the pot. I like to blend about a quarter of it, leaving the rest chunky for a great mouthfeel.

Serve: Taste the soup one last time and adjust the seasoning if needed. Ladle into warm bowls and garnish generously with fresh chopped parsley before serving.