Autumn Lentil and Apple Cider Soup

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the diced onion, carrots, and celery, and sauté until the vegetables are soft and the onions become translucent, about 5-7 minutes.
Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant and slightly browned.
Add the rinsed lentils to the pot and stir to coat with the spice mixture and vegetables. Toast the lentils for about 2 minutes, allowing their flavor to develop.
Pour in the apple cider and bring the mixture to a gentle simmer, allowing some of the liquid to reduce slightly and flavors to meld, about 3-4 minutes.
Add the vegetable broth and bay leaf, then increase heat slightly until the soup begins to bubble.
Reduce the heat to low and cover the pot, letting the soup simmer gently for 30-35 minutes, or until the lentils are tender and have absorbed much of the flavorful liquid.
Remove the bay leaf, then taste the soup and season with salt and freshly ground black pepper as desired.
Optional: For a creamier texture, use an immersion blender to purée part of the soup directly in the pot, or carefully transfer some to a blender and blend until smooth, then stir back in.
Serve hot, garnished with fresh herbs or a drizzle of extra virgin olive oil for added flavor and visual appeal.