1 Cup Dried Lentils (Red), Rinsed And Drained

1 Tablespoon Olive Oil

1 Onion, Chopped

3 Cloves Garlic, Minced

1 Carrot, Diced

Salt To Taste

Pepper To Taste

1 Celery Stalk, Diced

1 Red Bell Pepper, Diced

Fresh Cilantro, Chopped (For Garnish)

Step: 1

Heat The Olive Oil In A Large Pot Or Dutch Oven Over Medium Heat. Add The Onion And Garlic, And Sauté Until They Become Translucent And Fragrant.

Step: 2

Add The Carrot, Celery, Red Bell Pepper, And Jalapeño Pepper To The Pot. Cook For About 5 Minutes, Stirring Occasionally, Until The Vegetables Begin To Soften.

Step: 3

Add The Rinsed Lentils, Water, And Diced Tomatoes (Including The Liquid), To The Pot. Stir Everything Together And Bring The Soup To A Boil.

Step: 4

Add The Ground Cumin, Coriander, Turmeric, Bay Leaf, And Cayenne Pepper To The Pot. Stir Well To Coat The Vegetables With The Spices, And Cook For Another Minute.

Step: 5

Once The Soup Is Boiling, Reduce The Heat To Low And Cover The Pot. Simmer For About 30-40 Minutes, Or Until The Lentils Are Tender And Fully Cooked.

Step: 6

Remove The Bay Leaf From The Pot And Season The Soup With Salt And Pepper To Taste.

Step: 7

Serve The Spicy Lentil Soup Hot, Garnished With Fresh Cilantro. You Can Also Serve It With Some Crusty Bread Or Rice On The Side.