Middle Eastern Lentil Soup with Spices

1.Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside to drain.

2.Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

3.Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.

4.Stir in the ground cumin, coriander, turmeric, cinnamon, allspice, black pepper, and smoked paprika. Cook the spices with the vegetables for 1-2 minutes to release their aroma, stirring frequently.

5.Add the rinsed lentils to the pot and stir to coat them with the spices and vegetables.

6.Pour in the vegetable broth and add the tomato paste. Stir well to combine all ingredients.

7.Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the lentils are soft and the soup has thickened. Stir occasionally to prevent sticking, adding water if the soup becomes too thick.

8.Once the lentils are tender, use an immersion blender to partially puree the soup, leaving some texture for a hearty feel. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.

9.Season the soup with salt to taste and stir in the fresh lemon juice to brighten the flavors.

10.Serve the soup hot, garnished with chopped fresh parsley. Optionally, accompany with warm pita bread or a side salad for a complete meal.