Step 1

Heat olive oil in a large pot or dutch oven over medium heat. Once the oil is hot add the onions, celery, and carrots. Saute until vegetables are tender and onions or translucent, 5 to 6 minutes.

Step 2

Add garlic, thyme, cumin, coriander, and paprika. Saute until fragrant, 30 seconds.

Step 3

Add ½ cup tomatoes and lentils, stir and cook for 30 seconds.

Step 4

Add 4 cups of vegetable broth, bay leaf, and black pepper, bring to a boil.

Step 5

Cover pot and reduce to medium-low heat. Simmer until lentils are tender, about 30 to 35 minutes. Most of the broth should be absorbed.

Step 6

Remove the bay leaf and discard it.

Step 7

Remove 1 cup of the lentil mixture from the pot, reserve.

Step 8

Add 2 cups of broth to the pot. Use a stick immersion blender and process until the soup is mostly smooth. Alternatively, lentils and broth can be processed in a blender.

Step 9

Add more vegetable broth as needed.

Step 10

Taste the soup, add salt and pepper as desired.

Step 11

Simmer over medium heat until hot.

Step 12

Add the reserved lentils and remaining chopped tomatoes and parsley, stir to combine.

Step 13

Serve soup with lemon wedges.