Lentil Soup with Whole Grain Bread

Ingredients:

Prepare the Lentils: Rinse the dried lentils under cold running water and drain them. Set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
Add Garlic and Spices: Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant. Sprinkle the ground cumin, ground coriander, and smoked paprika over the vegetables. Stir well to coat the vegetables in the spices.
Simmer Lentils: Pour in the rinsed lentils and diced tomatoes with their juices. Stir to combine. Add the vegetable broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes or until the lentils are tender.
Blend (Optional): For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some lentils and vegetables whole. This step is optional and depends on personal preference.
Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or spices to suit your taste.
Serve: Ladle the lentil soup into bowls. Garnish with fresh parsley if desired. Serve the soup hot with slices of whole-grain bread on the side.