Ingredients:

2 tbsn Olive Oil

1 Medium-large size onion, chopped

2 Garlic cloves, chopped finely

1 Large carrot, chopped 

2 Celery ribs, chopped 

1 ½-2 Cups dried lentils, well rinsed

14oz Can of crushed or diced tomatoes (I prefer fire roasted)

1.5 Quarts (6 cups) veggie or chicken broth, homemade is BEST

½ – 1 tsp Cumin powder

½ – 1 tsp Coriander powder

1 ½ – 2 tsp Paprika

2 dried Bay leaves

Instructions:

1. Heat oil in a large pot over medium heat. Add onions, then garlic, cook for 2 minutes.
2. Add carrots and celery. Cook for 7-10 minutes or until softened and the onions are sweet. DON’T rush this step, it’s the key to the flavor of the soup.
3. Add all remaining ingredients. Stir well.
4. Increase the heat and bring to a boil. Scoop the scum off the surface and discard – repeat if necessary.
5. Place lid on and turn the heat down to medium-low. Simmer for 35-40 minutes or until lentils are soft.
6. Thicken soup: using a stick bender do a few whizzes to thicken the soup. Be careful, too much whizzing will result in a dense, muddy soup.
7. Add a squeeze or two of lemon juice, fresh is best, and a sprinkle of salt just before serving. 

Bon Appetit!