Begin by prepping your vegetables. Dice the onion, chop the carrots and celery into bite-sized pieces, mince the garlic, and cut the cauliflower into small florets. Rinse and drain the lentils thoroughly under cold water.

Heat a large soup pot or Dutch oven over medium heat. Add a splash of olive oil (or your preferred cooking oil). Once heated, add the diced onion, salt, and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add the garlic, ground coriander, and paprika, and cook for another minute until fragrant.

Stir in the chopped carrots, celery, and cauliflower florets. Cook for 3-4 minutes to allow the vegetables to slightly soften and absorb the flavors. Next, add the rinsed lentils and give everything a good mix.

Pour in the vegetable stock, stirring to combine all the ingredients. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.

For a creamier soup, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and stir it back into the pot. This step is optional but can create a luscious, velvety texture.

Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your preference. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.