Start by heating the olive oil in a Dutch Oven or a soup pot over medium heat. Watch as it shimmers, signaling it's ready for the next ingredients.
Add the chopped onion, carrot, and celery. Cook them for about five minutes, stirring occasionally, until the onion becomes soft and translucent, releasing its sweet aroma.
Next, toss in the minced garlic and continue to cook for another thirty seconds. You’ll know it’s ready when the garlic becomes fragrant and starts to brown slightly.
Now, it's time to spice things up! Add the coriander, turmeric, cumin, smoked paprika, salt, and pepper. Stir everything together, allowing the spices to bloom and infuse the vegetables.
Pour in the dry lentils followed by the vegetable broth. Add bay leaves and crushed tomatoes. Stir until everything is well combined.
Bring the mixture to a boil, keeping a keen eye on it. Once boiling, reduce the heat to medium-low. This is where the magic happens!
Let it simmer for about thirty-five to forty minutes, or until the lentils are soft and tender, absorbing all that delicious flavor. Stir occasionally, and be sure to check the consistency. You want it hearty but not too thick.
When the lentils are perfectly cooked, discard the bay leaves and stir in the freshly squeezed lemon juice. This adds a bright note to your soup.
Before serving, taste the soup and adjust the seasoning with more salt or pepper if needed. It’s all about balancing those flavors.
Finally, garnish your Lentil Soup with fresh parsley or sliced green onions and serve hot, enjoying the warmth and richness that fills your bowl.
