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Spinach and Green Lentil Soup with Roasted Peppers
This hearty soup, which happens to be vegan, gets loads of flavor from a base of sautéed shallots, tomato paste, cumin and smoked paprika. The earthiness of green lentils is offset by the sweetness and bright color of roasted red peppers. Spinach, added at the end of cooking, wilts into the broth, yielding a complete meal in a bowl. We use water as the cooking liquid, but you could use vegetable broth if you’re so inclined. And if the finished soup is too thick for your taste, thin it with some hot water. Serve with warm crusty bread.
cup extra-virgin olive oil, plus more to serve
medium shallots, halved and thinly sliced
01In a large saucepan over medium, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, cumin, paprika, bay and 1 teaspoon pepper; cook, stirring, until fragrant, 1 to 2 minutes.