This soup builds deep flavor the slow way, with onion, carrot, and celery softened until sweet, then garlic and a warm blend of cumin, coriander, and smoked paprika bloomed until fragrant. Tomato paste gets cooked down until it darkens and clings to the pot, laying the groundwork for a rich, savory base before diced tomatoes and brown lentils go in to simmer low and slow. The lentils break down just enough to thicken the broth naturally, so a couple of ladlefuls blended back in gives it that coat-the-spoon body without any cream or flour needed. A finishing squeeze of fresh lemon juice brightens the whole pot right before serving. Ladled into bowls with chopped parsley and a drizzle of good olive oil on top, it's a hearty, warming option that fits easily into a low sodium or no-added-salt kitchen. Simple pantry spices do the heavy lifting here, which makes this a great one to keep on repeat.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
Add the garlic, cumin, coriander, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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