Step 1
Start by heating some olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking and stirring until the onion becomes soft and translucent, about 5 to 7 minutes. Toss in the carrots and celery, and keep cooking until they’re tender, which should take around 10 minutes. Next, pour in the vegetable broth, water, and white wine, stirring everything together. Stir in the crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and pepper. Bring the mixture up to a boil, then lower the heat to medium-low, cover the pot, and let it simmer gently. Give it a stir every now and then, and cook until the lentils are nice and soft, about an hour. When it’s done, fish out the bay leaves and discard them. Serve the soup in bowls, topping each with a handful of fresh arugula and crumbled goat cheese for a delicious finish.
