Smokey Tomato & Red Lentil Soup

Servings: 6
Recipe by Lisa Keys for the New England Soup Challenge

What You Need:

2 tablespoons olive oil
1 cup finely chopped onion
2 teaspoons minced garlic cloves
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 whole dried chipotle chili pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon sun dried tomato paste
4 cups vegetable broth
1 14-ounce can diced tomatoes
1 1/2 cups red lentils
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
1-2 teaspoons kosher salt (to taste)
1/2 teaspoon freshly ground black pepper
1 cup Greek yogurt
1/4 cup honey
6 teaspoons fresh herb sprigs (use your favorite, or a variety)

How-To:

Heat oil in large saucepan or Dutch oven over medium high. Add onions, garlic, carrots, celery and chipotle; cook, stirring occasionally for 8 minutes or until lightly browned.

Add smoked paprika, cumin and tomato paste; cook, stirring for 30 seconds or until fragrant. Add broth, tomatoes and lentils and bring to a boil.

Reduce heat, cover and simmer 30 minutes or until lentils are tender. Remove chile pepper, stem and seed it. Place chile pepper and two cups of soup into a blender; puree mixture and return to saucepan.

Stir in herbs. Season to taste with salt and pepper.
Ladle soup into serving bowls. Dollop with Greek yogurt. Drizzle with honey, if desired. Garnish with fresh herbs. Serves 6.