Here is what you will need:
3 TBS olive oil
2 cups chopped onion
1 cup chopped celery (Save the leafy tops if you have them for garnish.)
1 cup chopped carrots
3 cloves garlic chopped
4 cups vegetable or chicken broth
1 1/4 cup lentils
1 14 ounce can chopped tomatoes
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 TBS lemon juice
salt and pepper
fresh grated Parmesan cheese (optional)
fresh parsley (optional)
Chop up your vegetables and rinse and drain the lentils.
Warm up the oil on medium heat. Add carrots, onion and celery. Season with salt and pepper.
When the vegetables begin to soften, add in the garlic and stir well.
Add in the coriander, cumin and paprika. Stir in well.
Once the spices become fragrant add in the tomatoes and broth.
Add in the lentils and bring to a boil then reduce heat to a low simmer and add the bay leaf. Let the lentils cook, about 40 minutes.
When the lentils are tender, remove the bay leaf.
Take a couple of cups of the soup and put in food processor. Process until smooth.
Add the puree back to your soup and combine. Finish with a little squeeze of lemon.
Enjoy coup topped with chopped celery leaves. I topped mine with some fresh parsley and cheese.
Here's to a happy, healthy 2018!