2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1¼ cup carrots, chopped
1¼ cup celery, chopped
2 cups dried lentils, rinsed
14 oz crushed tomatoes
6 cups vegetable stock
½ tsp cumin
½ tsp coriander
1 tsp oregano
1½ tsp paprika
2 bay leaves
1 lemon zest + juice
salt & pepper to taste
measuring cups & spoons
spatula or wooden utensil
large pot with lid
stick blender or blender
HEAT oil in a large pot over medium heat
ADD garlic and onion
COOK for 2 minutes
ADD celery and carrot
COOK for 8 minutes or until softened, don't rush this step
ADD dried lentils, crushed tomatoes, vegetable stock, cumin, coriander, oregano, paprika, and bay leaves
STIR mixture, increase the heat and bring to a simmer
PLACE lid on and turn heat down to low
SIMMER for 35 minutes
REMOVE bay leaves
THICKEN soup using a stick blender or transfer 2 cups to a blender, blend, and transfer back into the pot
SEASON to taste with salt & pepper
ADD lemon zest and juice and serve