In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and sauté another 30 seconds, stirring. Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.

Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes or until the lentils are tender. Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.

For a smoother consistency, you can use an immersion blender to partially blend the soup. Leave some lentils and vegetables for texture. Stir in 2 tablespoons of De La Rosa White Balsamic Vinegar just before serving.

Ladle the soup into bowls. Garnish with chopped fresh parsley and drizzle each serving with De La Rosa Balsamic Glaze.

Enjoy with your favorite gluten-free bread or crackers.