Mexican Lentil Soup

Instructions:

1. Step 1:

   Peel and dice onion. Trim celery and finely chop. De-seed and dice red bell pepper. Remove stems from oregano and finely chop as well.

2. Step 2:

   In a large pot over medium high heat, combine olive oil, onion, celery and red bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook 2 more minutes.

3. Step 3:

   Add tomato paste and cook, stirring regularly, until very thick, 2 to 3 minutes. Add lentils, diced tomato (along with any liquid) and 15 cups water. Bring mixture to a boil, then reduce heat to low and simmer until lentils are soft and water is almost gone, 20 to 25 minutes.

4. Step 4:

   Remove soup from heat. Stir in cumin, ground coriander, smoked paprika and salt and pepper to taste. Cover and let rest 5 minutes before serving. Garnish with sliced almonds and fresh cilantro.