Easy Red Lentil Tomato Soup

Ingredients

• 1 cup red lentils, washed and soaked
• 1 onion, chopped
• 3 sticks of celery, finely diced
• 2 tomatoes, cubed
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon chicken broth powder (or vegetable broth powder for a vegetarian option)
• 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Water for boiling
• Croutons and fresh basil for garnish
• Oil, for sautéing

Instructions

1. In a large pot, heat some oil and sauté the chopped onion until it turns golden brown.

2. Add the finely diced celery and continue to cook until it softens.

3. Add the cubed tomatoes and cook for a few more minutes until they start to break down.

4. Stir in the cumin, turmeric, chicken (or vegetable) broth powder, paprika, sugar, chili flakes, salt, and pepper. Mix well to coat the vegetables.

5. Add the soaked and drained red lentils to the pot. Stir them into the mixture.

6. Pour in enough boiling water to cover the ingredients and allow them to cook. Simmer over medium-low heat for about 40 minutes or until the lentils are tender.

7. Once cooked, blend the soup using an immersion blender until smooth. If you prefer a chunkier texture, you can skip this step.

8. Serve the soup hot, garnished with croutons and fresh basil.