Heidi's Crushed Red Lentil Soup

2 tbsp Extra Virgin Olive Oil
2 cups Sweet Onion, chopped
3 clove Garlic, minced
1 pound Carrots, sliced
2 T. Tomato Paste
1 tsp Cumin, ground
1 tsp Turmeric, ground
1/2 tsp Paprika (I used smoked, but sweet could also be used)
1/4 tsp Cinnamon, ground
1/4 tsp Cayenne Pepper (or more to taste)
2 1/4 cup Red Lentils (rinsed until water runs clear)
1 can Canned Tomatoes (I use Fire Roasted Tomatoes)
6 cups Vegetable Broth (or Chicken)
1/2 tsp Pink Himalayan Salt (or any salt)
1/2 tsp Black Pepper, ground
1 T Cilantro, raw & chopped for garnish
1 oz Lemon Juice for garnish

Prep onions, carrots, and garlic. Heat olive oil in a stock pot over medium heat. Add onions, garlic, and carrots, and saute until carrots are soft. Add all spices and tomato paste and allow to cook further, even browning the mixture if so desired. The browning helps to add a deep dimension to the flavoring. Add broth, tomatoes, and lentils and stir to combine. Once it reaches a boil, lower the heat and simmer for 20 minutes. Once it is done, puree with a immersion blender or use a blender or food processor. Test for salt and pepper. It doesn't take much salt. I usually add about 1/2 teaspoon (+/-) of salt and pepper.
Serve hot with fresh cilantro and lemon juice.

TIPS:

The soup freezes great! (I triple the batch to eat for a few days and have extra to freeze).

I have never made this with green lentils. I'm sure it would be just as good.

Meijer sells red lentils, but they were hard to find. I found them in their ethnic food section at about $3.29 per bag.

Serving Size: Serves approx. 8

Number of Servings: 8

Recipe submitted by SparkPeople user CHAT00CHAT.