SPICY LENTIL TOMATO STEW

Steps:

• Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
• Mince the onion, celery, and garlic. Peel and mince the carrot.
• Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
• Add the garlic and cook for 1 minutes.
• Sprinkle on the spices, and stir.
• Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
• Add the chopped tomatoes with their juice and stir.
• Add the chicken broth and water and stir.
• Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
• Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
• Add pepper to taste.
• POSSIBLE GARNISHES:.
• Lemon zest / freshly squeezed lemon juice.
• Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.