We love this hearty lentil soup for a warm lunch or comforting dinner. The key to this soup are taking care to cook the onions until they are soft and jammy. Cumin and a touch of red pepper paste add dimension and flavor. Garnish with pita chips for extra crunch!
- 2 tablespoons oil
- 1 small onion, diced
- 2-3 carrots, diced (about 1/4 cup)
- 1 tomato, diced small
- 1 tablespoon red pepper paste (optional)
- 1 teaspoon ground cumin
- 2 teaspoons salt
- Dash of pepper
- 1 cup tricolor lentils
- 6 cups stock
Add oil, onions, carrots, tomato, red pepper paste, cumin, salt and pepper to medium-large saucepan.
On medium-low heat caramelize the onions for about 5-7 minutes until they are soft and fragrant.
Add in the lentils and stir so all the oils combine together. Add in stock
Bring to a boil, cover, reduce heat for 35-45 minutes. Blend, if desired. Blending this soup is optional. Some like it creamy and smooth, others *like my kids* prefer it chunky.