Tomato Lentil Soup

INGREDIENTS  

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 2 celery stalks chopped
• ½ red bell pepper chopped
• 2 garlic cloves minced
• 1 ½ cup green lentils washed
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 15 ounce canned diced tomatoes
• 4 cups vegetable broth
• Sliced green onions for serving

INSTRUCTIONS

1. In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the carrots, celery, bell pepper and garlic and cook for an additional 2-3 minutes.
2. Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
3. Add the canned tomatoes and vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
4. Remove from heat and serve immediately, garnished with green onions, if desired.