Hearty Red Lentil and Vegetable Soup

1. Heat Olive Oil and Soften Onions

Heat 3 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add a large chopped onion. Cook until the onions are soft and translucent, about 5-7 minutes. Stir occasionally to avoid any sticking or browning.

2. Add Garlic and Tomato Paste

Add 2 minced garlic cloves to the pot. Cook for about 1 minute until fragrant. Stir in 1 tablespoon of tomato paste and 1 teaspoon of ground cumin. Season with salt and black pepper, and add a pinch of chili powder if desired. Stir until the spices coat the onions and garlic evenly.

3. Add Lentils and Broth

Rinse 1 cup of red lentils under cold water until the water runs clear. Add the rinsed lentils to the pot and stir to combine with the aromatic mixture. Pour in 6 cups of vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for about 25-30 minutes until the lentils are tender and have broken down slightly.

4. Add Vegetables

During the last 10 minutes of cooking, add in any chopped vegetables you like. Carrots, celery, and spinach work wonderfully. Cook until the vegetables are tender but not mushy.

5. Adjust Seasoning and Serve

Once the soup is ready, taste and adjust the seasoning if needed. Serve hot with a final drizzle of olive oil on top.