Red red lentil stew with cumin and coriander

Shout out to Jill McKeever of Austin TX for the recipe I modified here:

2 garlic cloves, minced
1 medium onion, chopped fine
3 ribs of celery, chopped fine
3 oz tomato paste
1 cup dry red lentils, washed
4 to 5 medium carrots, chopped into largish pieces
1 1/2 lb of Yukon Gold potatoes, UNpeeled and chopped into 1 inch cubes.
10 oz bag of frozen green beans
1/2 T cumin
1/2 T coriander
1 tsp smoked paprika
6 cups of low-sodium vegetable broth

Water saute the celery and onions until golden brown. 
Add garlic and cook one minute  
Add tomato paste, cook for 3 minutes, stirring so the paste coats the veggies
Add lentils, potato, carrots, beans, all the spices and finally the broth. 
Bring to a boil, then lower heat to simmer till the carrots are tender.
Taste for salt

If you have an Instant pot, put the soup into the inner pot, place the lid on, and push the "manual" button (that's what mine says;  whatever button is for pressure cooking on your machine) and set the time for 15 minutes.  After it is finished, let the pot naturally release pressure for another 15 minutes and then quick release the rest,