In a large pot or dutch oven over medium heat. Saute onion and garlic in olive oil until fragrant and tender, about 2-3 minutes.  Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover,  bring to a simmer and cover, simmering on low for 20-25 minutes.

Place about 4 cups of soup in a blender. Pulse gently until semi-smooth and creamy-looking. Add back to the pot and stir to combine. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time.