To start, first dice the onions, carrots and celery. The dice can really be as big as you like, but a medium to medium-small dice is nice for this soup.

Next, heat a large pot over medium-low heat and dry-sweat the onions, carrots, celery. Add a good pinch of salt and let cook for 8 to 10 minutes, or until the vegetables start to soften and become somewhat translucent.

Meanwhile, go ahead and prepare and gather the remaining ingredients.

Once the mirepoix has started to soften and become translucent, add the garlic and let sweat for another minute or so. Then add the tomato paste and let cook for another minute or two.

Next, add the cumin and paprika and mix to combine.

Next, add the lentils, diced tomatoes, bay leaves, fresh thyme and a pinch of cinnamon (if using).

Lastly, add the stock. *Note: The amount of stock will depend on how thick you want the final soup to be. If you are looking for a thicker, more stew-like consistency, then only use about 8 or 9 cups. As long as the ingredients are fully covered during cooking, you can always add more stock later, if needed. Bring to a boil and then reduce the heat and partially cover the pot with a lid.

Let cook for approximately 1 hour, or until the lentils and vegetables are fully cooked through. This may take longer, depending on the type of lentils used and how old they were.

To finish the soup, add the horseradish and taste for seasoning.

Lastly, ladle the soup into warm bowls and garnish with parsley and serve with lemon wedges and chile flakes (if using).