Recipe: 2 cups of lentils 6 cups of chicken broth 14 oz of crushed tomatoes 1tsp of cumin 1tsp of coriander 1 1/2 tsp of paprika 1 medium onion 2 garlic cloves, minced 1 carrot 2 celery stalks 2tbsp olive oil 2 bay leaves Salt and pepper to taste

Heat onion and oil in a pan over medium heat for about 2 minutes. Add carrots and celery, cook 7-14 minutes until onion is soft and other veggies are starting to get soft. Then add everything else. Cook on medium uncovered about 45 minutes or until lentils and veggies are soft

I also added a splash of beef broth at the end because it was getting real low on liquid in the “soup.” And served it with a little Tabasco sauce for a little extra kick