Dice onions, peppers, and potatoes
In a mortar and pestle, crush coriander, fennel, anise, white peppercorns, and chili flakes until coarse.
Add the sliced garlic and lemon zest. Pound again into a fragrant paste.
Heat olive oil over medium-high and add 3 tbsp tomato paste. Cook until it starts to darken and caramelizes. Add the spice paste and fry briefly to bloom the aromatics.
Add all diced vegetables to the pot. Stir to coat in the tomato-spice mixture and cook until they soften.
Stir in rinsed French green lentils.
Add crushed tomatoes, 4 cups water, lemon juice, bay leaves, and potatoes.
Bring to a simmer
Lower heat to medium-low and simmer until lentils and potatoes are tender.
Add more water if it thickens too quickly.
Season and finish
Taste. Add veggie Boullion.
Add smoked paprika, adjust salt and pepper, and finish with fresh parsley.
Notes:
Don't forget about the toppings, i show a few combinations but do, make it your own here.