Lentil Soup Recipe

Heat the oil in a large pan over medium heat, then add the diced onion, carrot, and celery. Sauté the vegetables for 5-6 minutes.
2 tablespoon olive oil, 1 white onion, 1 large carrot, 2 celery ribs
Add the garlic and cook for another minute, then add the tomato paste and cook the paste into the sauce for another minute or two.
2 garlic cloves, 1 tablespoon tomato paste
Add the spices/seasoning, dried lentils, potatoes, crushed tomatoes, vegetable broth, and salt and pepper.
200 g dried brown lentils, rinsed, 2 medium potatoes, 400 g canned crushed tomatoes, 1.5 liters vegetable broth, 1 teaspoon cumin powder, 1 teaspoon mild curry powder, 0.5 teaspoon coriander powder, ¼ teaspoon salt and pepper
Stir everything together, add the bay leaf, and leave the soup to simmer for 45 - 55 minutes until the lentils are cooked and the vegetables have softened and cooked through. Add more water or stock if needed.
2 dried bay leaves
Remove the bay leaves, then use an immersion blender to blend about ⅛ - ¼ of the soup to give it a thick and creamy consistency.
Stir in the spinach, lemon zest, and lemon juice.
1 cup fresh spinach, 1 lemon
Serve the soup garnished with the chopped parsley, red pepper flakes, and more lemon juice if desired.
Fresh parsley, 0.5 teaspoon red pepper flakes