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Sauté Veggies: Pulse 1 onion, 1 carrot, 1 rib celery, and 3 cloves garlic in a food processor. Heat 2 tablespoons extra virgin olive oil in a large pot, cook veggies 4 minutes, then stir in 1 teaspoon ground cumin and 2 tablespoons tomato paste for 1 minute.
Simmer: Add 2 medium potatoes (peeled and diced), 8 cups vegetable broth (4 at a time), and 2 cups red lentils (rinsed, no soaking needed).Season with 1 teaspoon salt and some black pepper. Simmer 15–20 minutes, stirring occasionally, until lentils are creamy and potatoes fork-tender.
Blend: Blend until smooth with an immersion blender, or in batches once slightly cooled.
Adjust and Serve: Adjust seasoning, thin with broth if needed, and serve hot with a squeeze of lemon, chili oil, and chopped parsley.