three bowls

Original post with pictures here.

Yield: Makes about 10-12 servings

Ingredients:

• 2 Tbl olive oil
• 2 large or 3 medium onions, chopped
• 4 carrots, diced
• 3 celery stalks, diced
• 1 28-oz can diced tomatoes, drained and liquid reserved
• 6-8 garlic cloves, chopped (depending on how big the garlic cloves are and/or how much you like garlic)
• 2-3 Tbl tomato paste (start low and add more to make a richer flavor if needed)
• 2-3 tsp harissa paste (start low and add more depending on your tolerance/preference for spice)
• 2 tsp cumin (my brand of Harissa paste did not have cumin in it; if yours does, you might want to cut back a little until you have the chance to taste it)
• ½ tsp hot Spanish paprika
• 2 cups red lentils
• 4 cups Roasted Veggie Stock
• 4 cups water
• Kosher salt to taste
• Lemon wedges (optional)

 Process:

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

Advanced Prep Notes: Can be frozen for up to 3 months.