Southwestern Lentil Soup

  • 2 T. olive oil, divided
  • 1 large yellow onion, chopped
  • 2 garlic cloves, crushed
  • 1 (14.5 oz.) fire-roasted salsa-style diced tomatoes
  • 1/2 c. dried red lentils
  • 1 1/2 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 3 1/2 c. vegetable broth
  • 1/2 tsp. salt, or to taste
  • Freshly ground black pepper, to taste

Heat the oil in a stock pot over medium heat. Add the onion and garlic; cook, stirring frequently, until soft and fragrant, about 8 minutes. Add the undrained tomatoes, red lentils, cumin, and smoked paprika; stir well and heat an additional 5 minutes.

Add the vegetable broth and cover the stock pot. Simmer for 20-30 minutes or until the lentils are tender. Using an immersion blender, carefully blend the soup to create a smooth base. Alternately, you could transfer the soup in small batches and carefully process using a blender. Once the soup has been fully blended, add the seasonings, taste the soup, and adjust accordingly before serving.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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