Lentil and Tomato Soup
with Red Chili Pepper and Croutons 

Difficulty: Easy
Total time: 50 min

Preparation time: 5 min
Cooking time: 45 min

Ingredients:

2 tablespoons extra virgin olive oil

1 medium onion; peeled and diced

1 large red chili pepper; washed, de-seeded, and diced

1/4 teaspoon kosher salt

2 garlic cloves; peeled and finely chopped

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon dried cayenne pepper

1/4 teaspoon dried red pepper flakes

1 cup split red lentils

1 cup canned diced tomatoes

5 cups vegetable stock

2 cups croutons; for serving

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

1. Heat the oil in a large saucepan set over medium heat.

2. Add the onion, chili pepper, and salt, and sauté until softened, 5-6 minutes. Stir in the garlic and continue to cook for 2 more minutes. Add the spices and cook for 1 more minute, stirring. 

3. Add lentils, tomatoes, and stock, and stir well.

4. Bring the mixture up to a rapid boil before reducing it to a simmer and cook until lentils are very tender about 25-30 minutes; stirring occasionally.

5. Remove from heat and carefully purée the soup using an immersion blender, leaving a little texture; you can also purée in batches using a food processor. Season to taste with salt and pepper.

6. Ladle into bowls and top with the croutons just before serving.