Step 1

In a large bottom-heavy pot set to low-medium heat, sauté onion and garlic in some olive oil adding a few cracks of salt & pepper and cooking until translucent (about 6 minutes).

Step 2

Add thyme: pinch the stem near the top with your thumb & index finger and then swipe down the length of the stem using other hand to release the thyme leaves into the pot. I love this technique - it's the most efficient (least wasteful) and effective way to free the leaves while leaving the woodsy stems behind.

Step 3

Sprinkle the onion/garlic/thyme mixture with paprika and cumin, mixing to combine.

Step 4

Mix in carrots and celeriac/celery and then add the lentils intermingling with the spices and adding a good pinch of salt & pepper.

Step 5

Add the two varieties of tomatoes and 4 cups of broth.

Step 6

Bring soup just to the boiling point and then reduce heat to simmer.

Step 7

Add the vinegar and honey, mixing to combine, and then cover the pot with a lid (leaving a space for steam to escape). Allow the soup to simmer until the lentils are just tender (about 20-30 minutes). Taste the soup and adjust seasoning as desired.

Step 8

** If you're serving the full amount of soup at this point, the consistency (thickness) should be about right. If however, you save some (or all) of the soup for later, you can expect to add more broth. This is because the lentils will continue to absorb liquid as the soup sits and will become thicker** adjust thickness and seasoning as desired.

Step 9

This soup keeps beautifully in a covered container in the fridge for up to 5 days - you can also freeze the soup. If you'd like to freeze in individual portions, I like this method (scroll down to view illustrative image).