Red Lentil Soup With Harissa Paste And Smoked Hot Paprika

Photo by: FreshPickedSeattle

Red Lentil Soup With Harissa Paste And Smoked Hot Paprika

Food Ingredients:
2 tablespoons olive oil 2 medium or 3 large onions, chopped 4 carrots, diced 3 celery stalks, diced 1 28-ounce can diced tomatoes, drained and liquid reserved 6 garlic cloves, chopped 2 tablespoons tomato paste 2 teaspoons harissa paste 2 teaspoons cumin teaspoon hot Spanish paprika 2 cups red lentils 4 cups Roasted Veggie Stock (recommend Mark Bittman 4 cups water Kosher salt to taste Lemon wedges (optional)

Recipe preparation:
1 Heat the olive oil in a 4-5 quart pot over medium-high heat. Add the onions. 2 Cook until the onions are soft and have lost raw smell. 3 Add the carrots, celery, diced tomato and garlic. 4 Add cumin, paprika and tomato/harissa pastes 5 Add hearty pinch of kosher salt. 6 Cook, stirring occasionally, until the vegetables have softened. 7 Add the lentils, stock, water and reserved tomato liquid. 8 Bring to a simmer. 9 Simmer uncovered for about 20 minutes. 10 Stir and taste every five minutes or so. 11 Add more tomato/harissa paste, salt or spice if needed. 12 Cook until lentils are tender and serve. 13 If desired, squeeze lemon juice onto soup just before serving 14 Freezable: if freezing, do not add lemon juice until serving.

Recipe source: Foodista recipe