Red Lentil Soup

 

Ingredients

• 2 tablespoon 

  olive oil

• 1 

  medium yellow onion, diced (about 1 1/2 cups)

• 2 

  medium carrots, peeled and diced (about 1 cup)

• 2 

  medium stalks celery, diced (about 3/4 cup)

• 3 cloves 

  garlic, minced

• 1 tablespoon 

  tomato paste

• 2 teaspoons 

  kosher salt, plus more as needed

• 2 teaspoons 

  ground cumin

• 1 1/2 teaspoons 

  smoked paprika

• 1/4 teaspoon 

  freshly ground black pepper

• 6 cups 

  low-sodium chicken or vegetable broth

• 11/2 cups 

  dried red lentils

• Chopped fresh parsley leaves, for garnish (optional)

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  Instructions

  1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 2 peeled and diced medium carrots, and 2 diced medium celery stalks. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

  2. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 teaspoons kosher salt, 2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until fragrant and the tomato paste is darkened in color, 1 to 2 minutes.

  3. Stir in 6 cups low-sodium chicken broth and 1 1/2 cups dried red lentils. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the lentils are tender, 15 to 18 minutes.

  4. If desired, for a creamier soup, blend with an immersion blender directly in the pot, or transfer to a blender to blend to your desired consistency. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

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