Start the soup: Set a large soup pot or Dutch oven on the stove over medium heat. Add the olive oil and let it warm for about 30 seconds.

Soften the vegetables: Add the chopped onion, diced carrots, diced celery, and 1/2 teaspoon of the salt to the pot.

Cook the vegetables for 7 to 8 minutes, stirring every minute or so, until the onion looks glossy and the carrots begin to soften.

Build the flavor base: Add the garlic, ground cumin, and smoked paprika to the pot.

Cook for 30 seconds, stirring constantly, until the garlic smells fragrant and the spices are evenly coating the vegetables.

Cook the tomato paste: Add the tomato paste to the pot.

Stir the tomato paste into the vegetables and cook for 1 to 2 minutes, until it darkens slightly and leaves a thin film on the bottom of the pot.

Simmer the lentils: Add the rinsed lentils to the pot.

Pour the vegetable broth into the pot and add the black pepper. Stir well and raise the heat to high.

Bring the soup to a full boil, with bubbles breaking across the surface.

Lower the heat to medium-low so the soup stays at a gentle simmer. Partly cover the pot and cook for 20 minutes, stirring once or twice, until the lentils are starting to soften but still a little firm in the center.

Add the chickpeas: Add the drained chickpeas to the pot.