Hearty Lentil Soup

Rachel’s Creamy Red Lentil Soup
2 tablespoons olive oil
2 onions, finely chopped
1 1/2 pounds of red lentils, picked and rinsed
12 cups of boiling water
6 tablespoons tomato paste
2 bay leaves
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
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Place the olive oil in a 6 quart Dutch oven over medium heat.
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Add the onions and sauté until the onions are translucent.
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Add the lentils, tomato paste, water, bay leaf and spices and stir well.
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Increase the heat and bring to a boil.
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Reduce the heat to low and cover the pot.
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Cook at a low simmer until the lentils are soft, about 30-40 minutes, be sure to stir a few times.
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Blend with an immersion blender till puréed.
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Can be served with some fresh green baby spinach tossed in and allowed to wilt.