Ingredients

• 1 cup of dried lentils - rinsed
• 1 onion
• 2 carrot(s)
• 2 stalks of celery
• 3 cloves of garlic
• 1 can of tomato(s)
• 6 cups of broth
• 1 teaspoon of cumin
• 1 teaspoon of coriander (cilantro)
• 1/2 teaspoon of paprika
• 1 bay leaf(s)
• salt and pepper
• 2 tablespoons of olive oil

Instructions

1. Sauté Vegetables In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened.

2. Add Garlic and Spices Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Sauté for an additional 1-2 minutes until fragrant.

3. Transfer to Slow Cooker Transfer the sautéed vegetables to your slow cooker.

4. Combine Ingredients Add the rinsed lentils, diced tomatoes (with their juice), bay leaf, and vegetable or chicken broth to the slow cooker. Season with salt and pepper to taste. Stir well.

5. Cook on Low Cover the slow cooker and cook on low for 6-8 hours or until the lentils are tender

6. Adjust Seasoning Taste the soup and adjust the seasoning if necessary. Remove the bay leaf

7. Serve Ladle the hot lentil soup into bowls. Squeeze a bit of fresh lemon juice over each serving, and garnish with chopped fresh parsley.