Adapted recipe from the Vegan Fire & Spice cookbook ,which I highly recommend.

Prep Time: ~15 minutes; Cook Time: ~60 minutes; Yield: Serves 8

Ingredients:  

• 1 lg. onion, chopped
• 2 stalks celery, chopped
• 1 lg. red bell pepper, chopped
• 2 carrots, chopped into thin rounds
• 1 lg. yukon gold potato, chopped
• 1 ½ c. dried red lentils
• 3 cloves garlic, minced
• 1 can diced fire-roasted tomatoes
• 1 small can tomato paste
• 8 cups low sodium vegetable broth
• 3 tbl. extra virgin olive oil
• ½ tsp. each of cinnamon, cardamom coriander, ginger, & freshly ground salt & pepper
• 1 tsp. each of turmeric and cumin
• 2 tsp. Harissa seasoning
• 2 bay leaves
• 1 tbl. lemon juice

Directions:

• Heat the extra virgin olive oil in a large soup pot.
• Add the onion, celery, carrots, bell pepper, and potato. Cover and cook until softened.
• Add the garlic, and cook another 2-3 minutes.
• Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.
• Add the tomato paste  and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 45 minutes.
• Finally, add the lemon juice and cook uncovered for another 5-10 minutes.
• Garnish with vegan parmesan cheese and parsley.
• Enjoy!