Vegan Tomato and Lentil Soup

Cooking the Lentils:

1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. In a large saucepan, combine the lentils with 4 cups of vegetable broth.
3. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the lentils are tender and have broken down.

Making the Soup:

1. In a separate large pot, heat the olive oil over medium heat.
2. Add the finely chopped onion, minced garlic, diced carrot, diced celery, and diced red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Stir in the ground cumin, ground coriander, paprika, dried thyme, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add the diced and crushed tomatoes to the pot, along with the cooked red lentils and their cooking liquid.
5. Stir well to combine all the ingredients.
6. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld together.