Vegetarian Jewish Lentil Soup

1.Rinse the lentils thoroughly under cold water and set aside.

2.In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.

3.Add the chopped onion, carrots, and celery to the pot. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

4.Add the minced garlic, ground cumin, smoked paprika, turmeric, black pepper, and cayenne pepper (if using). Cook, stirring constantly, for 1-2 minutes until the spices are fragrant.

5.Pour in the rinsed lentils, vegetable broth, diced tomatoes with their juices, and add the bay leaves. Stir to combine.

6.Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 35-40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.

7.Once the lentils are cooked, remove the bay leaves. Season the soup with salt to taste and stir in the fresh lemon juice to brighten the flavors.

8.Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or challah for a traditional touch.