# What You’ll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced
→ Legumes & Liquids
06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cinnamon
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, sliced carrots, and diced celery. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Incorporate ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Stir continuously for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir to integrate all ingredients.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - For a smoother consistency, partially or fully puree the soup using an immersion blender as preferred.
08 - Plate the soup hot, garnished with chopped fresh cilantro or parsley and a squeeze of lemon juice.
