Spring Red Lentil Soup

Serve this hearty soup with homemade chapatis.

1 medium onion, chopped
2 stalks celery, chopped
1 carrot, sliced
2 cloves garlic, finely chopped
1 bay leaf
2 tablespoons olive oil + more for drizzling
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon tomato paste
4 cups vegetable broth
1 cup red lentils
1 medium Yukon gold potato, diced
Salt, to taste
white pepper, to taste
big handful baby spinach, coarsely chopped
fresh parsley or cilantro, chopped
fresh lemon juice, to taste, start with 1 teaspoon

1. Heat the oil in a soup pot over medium low heat. Add the onion, celery, carrot, garlic, and bay leaf; season with salt. Saute about 7 minutes until softened but not browned. Add the spices and saute another minute. Stir in the tomato paste.
2. Add the broth, red lentils, and potatoes, and stir to combine. Bring to a simmer and cook for 25 minutes or until everything is tender. Taste and add salt and pepper as needed. Remove the bay leaf and stir in lemon juice, chopped spinach and some of the parsley or cilantro. Serve sprinkled with remaining parsley and drizzled with additional olive oil.