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1. Prepare the Vegetables:
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Begin by chopping the celery, carrots, and onion into small, uniform pieces. Mince the garlic cloves finely. This ensures even cooking and enhances the flavor distribution in the soup.
2. Sauté the Vegetables:
Turn on the heat to medium and add 2 tablespoons of olive oil to a medium-sized pot. Once the oil is hot, add the chopped celery, garlic, carrots, and onions. Sauté the vegetables while stirring frequently for about 5-7 minutes, or until they begin to soften and become fragrant.
3. Add the Base Ingredients:
Add the 14 ounces of diced tomatoes to the pot, stirring them into the sautéed vegetables. This will deglaze the pot and add a rich tomato flavor.
4. Incorporate the Broth and Lentils:
Pour in the 7 cups of vegetable broth and add the 2 cups of lentils to the pot. Stir in the smoked paprika, ground coriander, and ground cumin, ensuring all the ingredients are well combined.
5. Bring to a Boil:
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