VEGAN CRUSHED LENTIL SOUP

INGREDIENTS:
1 cup dried lentils (green or brown), rinsed and drained
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon smoked paprika
6 cups vegetable broth
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh lemon juice (optional)
Fresh parsley or cilantro for garnish (optional)
INSTRUCTIONS:
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add Spices: Stir in the minced garlic, ground cumin, coriander, turmeric, and smoked paprika. Cook for another minute until fragrant.
Add Lentils and Broth: Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the lentils are tender.
Crush Lentils: Once the lentils are cooked, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.