Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5 to 7 minutes.
Stir in the cumin and paprika, and cook for another minute.
Add the lentils and vegetable broth or water to the pot.
Bring to a boil, then reduce heat to a simmer.
Cook for about 30 to 35 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.

Use red lentils for a faster cook time; they soften quicker and give a creamier texture. A splash of lemon juice at the end brightens flavors.