This hearty pot of lentils simmers low and slow with sweet carrots, celery, and onion until everything turns soft and deeply flavorful. Warm spices like cumin, coriander, and smoked paprika build a fragrant base, while tomato paste and diced tomatoes add richness and body to every spoonful. A bright finish of fresh lemon juice cuts through the earthiness, and a scoop of the soup blended back in gives the whole pot a naturally creamy texture without any cream at all. Finished with parsley and a drizzle of good olive oil, it's the kind of nourishing, plant-forward bowl that fits beautifully into an anti-inflammatory way of eating. Make a big batch — it only gets better as the flavors settle overnight.
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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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