Lentil Vegetable Soup

Method

1. 1Rinse the red lentils thoroughly until the water runs clear. They don't need soaking — the rinse removes surface starch that makes the soup cloudy and slightly gluey if you skip it.
2. 2Heat olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until soft. Add the minced garlic and cook 1 minute. Add the cumin, smoked paprika and turmeric and stir 30 seconds — the spices need heat to release their depth. Adding them to cold liquid tastes raw.
3. 3Add the diced carrots and celery. Stir and cook 3 minutes.
4. 4Add the rinsed lentils, tomatoes and broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 25–30 minutes, stirring every few minutes, until the lentils have dissolved into the soup and the vegetables are fully soft.
5. 5Squeeze in the lemon juice and stir. Taste and adjust salt. The lemon is not optional — without acid, lentil soup tastes flat and heavy. Add it after the heat is off so the flavor stays bright.
6. 6Serve with chopped parsley, a drizzle of olive oil and crusty bread. Keeps 5 days in the fridge and freezes well.