Tomato Lentil Soup
Directions
- Cook lentils according to package
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to turn golden, about 8-10 minutes.
- Add garlic, tomato paste, cumin, smoked paprika, turmeric, and chili flakes and cook for another 2 minutes until the paste darkens slightly and smells incredible. Add crushed tomatoes, cooked lentils, and stock. Stir well, bring to a gentle boil, then reduce to a simmer for 20 minutes.
- Use an immersion blender to blend the soup until completely smooth — blend thoroughly for a silky, creamy texture. If using cream, stir it in now. Add lemon juice, taste carefully, and adjust salt, pepper, and lemon to your liking. Ladle into bowls, finish with a drizzle of olive oil and fresh parsley, and serve with crusty bread or warm pita.
Recipe and images: Speak Healthy To Me
