I make this soup every chance I get. I think my family may be tiring of it 🙁 But, when I crave a little dish I can always make it, eat a little bit and gift the rest. Have mason jars, will travel!
2 tablespoons olive oil
1 small yellow onion diced
1 carrot peeled and cut into 1/4 inch dice
1 celery stalk, cut into 1/4 inch dice
1 teaspoon minced garlic
1 tablespoon tomato paste
1 teaspoon cumin ( start with a teaspoon and add to taste, I love cumin and add upwards of a tablespoon plus!)
1 teaspoon smokey paprika or Hungarian paprika
1 cup canned diced tomatoes, drained
1 cup red lentils
5 cups chicken broth
kosher salt and freshly ground pepper, to taste
Heat the olive oil in the bottom of a heavy soup pot. Add the onion, carrot, celery and garlic and saute for 5 to 7 minutes. Add the tomato paste, paprika and cumin and stir to blend. Cover and cook until the vegetables just start to soften, about 25 minutes, opening the lid occasionally to stir. Add the tomatoes, lentils and broth. Cover and cook on medium heat until the lentils are tender, 35 to 40 minutes. Using an immersion blender puree the soup to the desired texture. I personally puree mine until every lentil and vegetable is smooth.