The Soup

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1 teaspoon olive oil

½ cup onion, chopped

1 – 3 cloves garlic, peeled & chopped

⅓ cup carrots, peeled & chopped

1 cup canned tomatoes

1 cup chicken or vegetable broth

2 cups water

½ cup red lentils

1 bay leaf

1 cup Romesco sauce

½ cup shredded Italian blend of cheeses

¼ cup fat free half & half or milk

About 2 Tablespoons fresh basil leaves

½ teaspoon seasoning mix ***

½ teaspoon smoked paprika

1 teaspoon balsamic vinegar

¼ – ½ teaspoon fresh ground red chimayo or other hot chili peppers (optional)

Freshly ground pepper, to taste

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1. Heat a large saucepan over medium heat, then add the onion, garlic, and carrots and saute for a few minutes, stirring, until the onion is soft and translucent.

2. Add the tomatoes, broth, water, lentils & bay leaf. Bring to a boil, then reduce heat and cook until the lentils are tender. Keep the lid partway covering the top and cook about 20 minutes, stirring every 5 minutes or so.

3. If using a traditional blender: Remove from heat, pull out the bay leaf, then pour into a blender cup. Let cool a bit, then add the remaining ingredients. Cover the top with a towel and pulse very gently a couple times to release the extra pressure, then blend till smooth. Adjust seasonings to your liking and blend again.

4. If using an immersion blender: remove the bay leaf from the pan, add the remaining ingredients to the pot and blend till smooth. Adjust the seasonings to your liking and blend again.

*** Seasoning Mix

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¼ cup paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon onion powder

3 teaspoons chili powder (or cayenne)

2 teaspoons celery salt

2 teaspoons ground cumin

2 teaspoons dried basil

1 tablespoon granulated sugar (optional, for sweetness)

2 teaspoons smoked paprika (optional, for extra smokiness) [1]

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