# What You 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 (14 oz) can diced tomatoes with juices
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Garnish (optional)
15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, 3 to 4 minutes.
02 - Add minced garlic, sliced carrots, and diced celery to the pot. Cook for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir well to combine.
05 - Bring mixture to a gentle boil. 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 desired.
08 - Serve hot, topped with chopped fresh cilantro or parsley and a wedge of lemon.
