Instructions

1. Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery and a small pinch of salt and pepper and cook until vegetables are just soft, about 5 minutes.
2. Add in the potatoes, thyme, oregano and paprika and cook another 5 minutes, stirring so the potatoes don’t burn but get just a little crisp on the outside.
3. Add the tomatoes, broth, bay leaves, water, lentils and bring to a boil, then reduce heat a simmer for 45 minutes or until lentils are very tender.
4. Remove ~3 cups and place in a blender along with the remaining 3 tablespoons of olive oil and puree until creamy and smooth. Return back to the pot along with the vinegar and parsley.
5. Stir together, then taste. Adding more salt/pepper as needed depending on the saltiness of your broth. Serve!