Hearty Tomato and Lentil Soup

Preparation

1. Rinse the red split lentils thoroughly under cold running water in a fine-mesh sieve until the water runs mostly clear. Set aside to drain.
2. Finely dice the onion and mince the garlic cloves.

Cook the Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic, dried oregano, and smoked paprika. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
4. Pour in the canned chopped tomatoes, rinsed lentils, and vegetable stock. Stir well to combine, scraping up any browned bits from the bottom of the pot.
5. Bring the soup to a boil, then immediately lower the heat to a gentle simmer. Cover with a lid slightly ajar and let it cook for 20 minutes, stirring occasionally, until the lentils are completely tender and broken down into a thick, comforting consistency.

Season and Serve

1. Season with the salt and freshly ground black pepper, tasting and adjusting the seasoning if desired.
2. If you prefer a smoother texture, blend a ladleful or two with an immersion blender, or leave it naturally textured and rustic.
3. Ladle into warm bowls and serve hot with crusty bread on the side.