Hearty Red Lentil & Vegetable Soup with Toasted Sourdough

Rinse 1 cup of red lentils under cold water until the water runs clear; set aside. Chop 1 medium yellow onion, dice 2 medium carrots, and dice 2 celery stalks. Mince 3 cloves of garlic.

In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Add the minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/2 teaspoon smoked paprika to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the rinsed red lentils, 1 can (14.5 ounce) diced tomatoes (undrained), and 6 cups of low-sodium vegetable broth. Add 1 bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.

Remove the bay leaf. Stir in 1 tablespoon of fresh lemon juice and 1/4 cup chopped fresh flat-leaf parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

While the soup simmers, toast 4 slices of sourdough bread until golden brown and crispy. You can do this in a toaster, under the broiler, or in a pan with a touch of olive oil.

Ladle the hot soup into bowls. Serve immediately with a slice of toasted sourdough bread on the side.