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