Start by rinsing the lentils thoroughly under cold water and setting them aside.
In a large pot, heat a splash of broth over medium heat and sauté the chopped onion, carrots, and celery for about 5 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Next, stir in the cumin, paprika, turmeric, black pepper, and salt.
Allow the spices to toast for about 30 seconds to release their full aroma.
Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot.
Toss in the bay leaf for added flavor.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the lentils are tender but not mushy.
Stir occasionally and check the seasoning, adjusting if needed.
Once cooked, remove the bay leaf and stir in the lemon juice for a fresh, tangy finish.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
This hearty lentil soup is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for longer storage.
Enjoy a healthy, comforting bowl while staying on track with your points!
