1. 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened and starting to turn golden.

2. 2. Add the garlic and cook for another minute until fragrant.

3. 3. Push the veggies to the side and plop the tomato paste, cumin, and paprika into the center of the pot. Cook for 1 minute, stirring it into a paste to toast the spices.

4. 4. Add the rinsed lentils, broth, diced tomatoes with their juices, and the bay leaf. Give everything a good stir to combine.

5. 5. Bring the soup to a boil, then immediately reduce the heat to low and let it simmer, partially covered, for 30–40 minutes. The lentils should be tender but not mushy.

6. 6. Once the lentils are cooked, remove the bay leaf. Stir in the lemon juice. Season aggressively with salt and black pepper. Taste it. Does it need more salt? Probably. Add it.

7. 7. Ladle into bowls, garnish with fresh parsley, and maybe an extra squeeze of lemon.