2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 medium carrots, chopped
2 celery stalks, chopped
½ teaspoon ground cumin
1 teaspoons sea salt
Freshly ground black pepper
4 garlic cloves, smooshed
350 grams of diced tomatoes
¾ cup lentils
2 tablespoons Katz apple cider vinegar
6 cups vegetable broth
2 small preserved lemons chopped
2 spoonfuls Smoked Oaxacan Mole Sauce
½ cup chopped fresh parsley, for garnish
Grated Parmigiano-Reggiano, or sour cream for serving