1 cup lentils 1/4 cup EVOO 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onions 28 oz diced tomatoes 64 oz (two cartons) chicken stock 2 cups water 6 cloves garlic, minced 1/2 tsp cumin, coriander, paprika, ground mustard, chili powder, and curry powder 1 tsp salt and pepper and herbs de provence 1 tbsp lemon juice
Heat oil over medium in dutch oven. Add in carrots and celery and cook for 10 min. Add garlic and onions and cook for 2 more minutes. Add in tomatoes and spices (incl. salt and pepper). Cook another 2 minutes.
Add lentils, water, and chicken stock. Raise heat to medium-high until boiling. Then put lid on and simmer for 25-30 min. Stir regularly until lentils are soft and cooked.
Once done, puree two cups of soup and add back in. Add 1 tbsp lemon juice and salt/pepper to taste.
(Can add greens at end and cook for 5 more minutes). (If you want spicy, add 1/4 tsp cayenne pepper and 1/2 red pepper flakes).