Begin by washing your lentils thoroughly. Rinse them under cold water in a fine sieve to remove any debris. Next, finely chop your onions, garlic, and carrot.

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions, garlic, and celery. Sauté until the onions become translucent and fragrant. This initial cooking releases a fantastic aroma that will lure your family into the kitchen.

Once the base is ready, toss in the diced carrots. Stir everything together for a couple of minutes until the carrots soften slightly.

Now, add the rinsed lentils, smoked paprika, salt, and pepper. Mix well to ensure that the lentils are coated with the oil and spices.

Pour in about 6 cups of water. Adjust this based on your desired soup thickness; you can always add a little more if you prefer a brothier version. Add the bay leaves at this stage as well.

Raise the heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 30 minutes. Keep an eye on it - you want the lentils tender but not mushy.

After 30 minutes, stir in the tomato sauce and a splash of red wine vinegar. This step adds brightness to the soup. Let this simmer for another 10 minutes before removing from heat.

Before serving, remove the bay leaves. Top with fresh parsley for a pop of color. Serve hot with crusty bread or a fresh salad alongside it.