Preparation

• Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 7–8 minutes.
• Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
• Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring to a gentle boil.
• Reduce heat to low, cover, and simmer for 25–30 minutes until the lentils are tender but still hold their shape. Stir occasionally and add a splash of water or broth if the soup becomes too thick.
• Remove the bay leaf. Stir in lemon juice (if using), and season with salt and pepper to taste.
• For a creamier texture, use an immersion blender to puree about one-third of the soup, or transfer a cup to a blender and return it to the pot.
• Ladle into bowls and garnish with chopped parsley or cilantro. A drizzle of olive oil or a spoonful of plain yogurt (or a dairy-free alternative) is lovely.