Start by rinsing the lentils under cold water until the water runs clear, then set aside.
Heat the olive oil in a large pot over medium heat until it shimmers and begins to gently bubble.
Add the diced onion and sauté, stirring frequently, for about 5 minutes until it becomes translucent and starts to turn golden at the edges—your kitchen will fill with a sweet, caramelized aroma.
Stir in the minced garlic and smoked paprika, cooking for another 30 seconds until fragrant, which will release a warm, smoky scent.
Pour in the vegetable broth, bringing the mixture to a gentle boil—small bubbles should start to form around the edges.
Add the rinsed lentils to the boiling broth, stirring briefly to combine, then reduce the heat to a gentle simmer.
Let the soup simmer uncovered for about 25-30 minutes, stirring occasionally, until the lentils are tender but still hold their shape—your kitchen will be filled with a hearty, earthy aroma.
Taste the soup and add salt gradually, stirring to incorporate and adjusting until the flavor is balanced and satisfying.
If the soup thickens too much, stir in a splash of hot broth or water to loosen it up, then continue simmering for a few more minutes.
Once the lentils are tender and the flavor is rich, turn off the heat and let it sit for 5 minutes—a moment for the flavors to meld beautifully.
Serve the soup hot, ladled into bowls, with crusty bread or a sprinkle of fresh herbs if desired, for a nourishing, rustic meal.