Red Lentil Soup

Ingredients

• 3 tablespoons olive oil (45 ml)
• 1 large onion (chopped)
• 2 large carrots (chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 3 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 teaspoon paprika
• salt and pepper to taste
• 14 oz 14oz chopped tomatoes (with juice)
• 6 cups vegetable stock (chicken stock if preferred)
• 2 bay leaves
• 1 1/2 cups dried lentils washed (green, red, or brown)
• lemon juice ( for serving if desired)
• fresh parsley ( or cilantro for garnish [chopped])

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots and cook for 5-7 minutes.

2. 2

   Stir in the minced garlic and tomato paste. Let the tomato paste cook for a few seconds. Then add cumin, thyme, paprika, salt, and black pepper.

3. 3

   Add the canned diced tomatoes and stock. Mix well.

4. 4

   Add the washed lentils. Mix and adjust for seasoning if necessary.

5. 5

   Cover with a fitting lid, increase the heat and let the mixture come to a rolling boil. Then reduce the heat to medium-low and let the lentils simmer for about 25-30 minutes or until the lentils are tender.

6. 6

   Remove from heat and stir in the lemon juice if desired.

7. 7

   Garnish with fresh herbs if desired, and serve hot.