1. Cook the Ground Beef:

• In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.

2. Sauté the Vegetables:

• Add the diced onion, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

3. Add Garlic and Spices:

• Stir in the minced garlic, dried thyme, dried oregano, ground cumin, and smoked paprika (if using). Cook for 1-2 minutes until fragrant.

4. Add Lentils, Tomatoes, and Broth:

• Add the rinsed lentils, diced tomatoes (with their juices), and beef broth to the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat.

5. Simmer the Soup:

• Once boiling, reduce the heat to low and add the bay leaves. Cover and let the soup simmer for about 30-40 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally.

6. Season the Soup:

• Taste the soup and adjust seasoning with salt and pepper as needed. If you prefer a thicker soup, use a potato masher or immersion blender to partially mash some of the lentils.

7. Serve:

• Once the lentils are tender and the soup is flavorful, remove the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.