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Prepare the vegetables: Heat the oil in a large pot. Add the onion, carrots, celery, and garlic, then sauté over medium heat for 5-7 minutes until the vegetables are tender.
Add the spices: Add the paprika and cumin, stirring to combine the flavors.
Add the tomatoes: Pour the peeled tomatoes into the pot and crush them lightly with a spoon. Cook for 5 minutes.
Cook the lentils: Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, stirring occasionally.
Adjust the seasoning: Add salt and pepper to taste. If the soup is too thick, add a little broth or hot water.
Serve: Garnish with chopped fresh parsley and serve hot with croutons or focaccia.
: Serve: This soup is perfect with a drizzle of extra virgin olive oil and a squeeze of lemon for a refreshing touch.
Storing: You can store it in the refrigerator in an airtight container for 3-4 days. Reheat it over low heat, adding a little broth if necessary.
Freezing: You can freeze it for up to 3 months. Thaw the soup in the refrigerator overnight and reheat it before serving.
