From My Bowl

0 Aromatics: Warm the olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the vegetables and mix until evenly distributed. Sauté for 2 to 3 minutes, stirring occasionally.
1 Spices: Add the garlic, italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute, to toast the spices.
2 Simmer: Add the lentils, tomatoes, vegetable broth, and 3 cups (700 ml) of water to the pot and stir well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup gets too thick for your liking add the additional cup of water as necessary.
3 Finishing Touches: Remove the bay leaves from the soup and discard. Add the lemon juice and mix well; season with salt and pepper to taste, if necessary.
4 Serve: Serve warm, topped with a sprinkle of fresh parsley. Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.