1. **Sauté the Vegetables:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
2. **Add Garlic and Spices:**
– Add the minced garlic, ground cumin, ground turmeric, ground coriander, paprika, and red pepper flakes (if using). Sauté for 1-2 minutes, stirring constantly, until the spices are fragrant.
3. **Add Lentils, Tomatoes, and Broth:**
– Stir in the red lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring the mixture to a boil over high heat.
4. **Simmer the Soup:**
– Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
5. **Season and Finish:**
– Remove the bay leaf and discard it. Season the soup with salt and black pepper to taste. Stir in the lemon juice to add a bright, fresh flavor.
6. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot with a slice of crusty bread or a side salad.
### Tips:
– **Blending Options:** For a smoother soup, you can use an immersion blender to blend part or all of the soup to your desired consistency. Leave some chunks for a more rustic texture.
– **Additions:** Feel free to add other vegetables such as spinach, kale, or potatoes for extra nutrition.
– **Storage:** This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a little extra broth or water if it thickens too much.
Enjoy your **Healthy and Hearty Red Lentil Soup**—a simple, nourishing, and delicious meal perfect for any time of the year!
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