4 Tomato (medium, chopped)
1/2 White Onion (large, chopped)
4 Garlic (clove)
1 tbsp Tomato Paste
1 1/2 tsps Smoked Paprika
1 1/2 tsps Chili Flakes
1 cup Dry Red Lentils (rinsed)
4 cups Vegetable Broth
2 tbsps Parsley (chopped, plus more for garnish)
1 Lime (juiced)
Preheat the oven to 440ºF (225ºC) and line a baking sheet with foil. Add the tomatoes, onion, and garlic to the baking sheet. Bake in the oven for 30 to 35 minutes or until the vegetables are soft and lightly charred.
Meanwhile, in a pot over medium heat, add the tomato paste, paprika, and chili flakes with a splash of water. Stir and cook for about two to three minutes. Add the lentils, stir, and cook for another two to three minutes.
Add the broth and bring to a simmer. Turn the heat to low, cover the pot with a lid, and simmer for about 20 minutes or until softened and cooked through. Add more broth if necessary.
Add the cooked tomatoes, onion, and garlic to the pot. Remove from the heat and blend with an immersion blender until smooth. Stir in the lime juice and adjust the seasoning to your taste.
Divide into the serving bowls, top with parsley, and enjoy!
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
One serving is equal to approximately two cups.
Add cream or coconut cream.
Add fewer chili flakes or omit.