1. Place the olive oil into a large pot and place over medium heat.

2. Once the oil is hot, add the onion, carrot, celery and salt and sweat until the onions are translucent and the veggies have softened, about 6 to 7 minutes.

3. Add the lentils, tomatoes, broth, coriander, cumin, cardamom, cinnamon, and ginger and stir to combine.

4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and simmer until the lentils are tender, 35 to 45 minutes. Serve as is, or puree part of the soup for a creamier texture. (I pureed 2 cups in my food processor. You could also use a stick hand blender.)

5. Serve with salt & pepper to taste.