In a saucepan over medium heat, put olive oil.
Add the onion, garlic, salt, pepper, ginger, cumin, Ras Al Hanout, oregano, paprika.
Add tomato paste then the grated tomato.
Let cook for 2 minutes.
Add zucchini, carrots, celery, cilantro and red lentils (washed and drained)
Let cook for a minute or two then cover the vegetables with boiled water.
Let cook for 30 minutes.
Add boiled water if needed.
Take out the celery stalks and discard them.
Use an immersion blender and purée the soup.
Adjust the seasoning, let boil for a minute or two, then turn off the heat.
Serve as is or with your favorite bread or croutons.