Sriracha Lentil Soup

2 tablespoons of olive oil
2 red onions, chopped
3 large carrots, chopped
5 cloves of garlic, minced
2 tablespoons of smoked paprika
2 tablespoons of ground cumin
3 bay leaves
1 tablespoon of tomato paste
3/4 of a cup of Sriracha
1 (14 1/2-ounce) can of stewed tomatoes and their juice
1 pound of red lentils
8 cups of vegetable broth
Salt and freshly ground black pepper to taste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Sriracha, for garnish




Heat the oil in a large Dutch oven over medium-high heat.

Add the onions and the carrots and saute until they begin to soften, 6 to 8 minutes.

Stir in the garlic, the paprika, the cumin, the bay leaves, the tomato paste, and the Sriracha. Cook for a couple of minutes, until aromatic.

Add the tomatoes and their juice, and, with a wooden spoon, scrape up any brown bits that have accumulated at the bottom of the pot.

Pour in the lentils and the vegetable broth, stirring to combine.

Bring the mixture to a boil, lower the heat, and simmer, uncovered for 20 to 30 minutes, until the lentils are softened and cooked thoroughly.

Season to taste with the salt and the pepper. Discard the bay leaves.

Ladle the soup into bowls.

Garnish with a dollop of sour cream and a sprinkling of the cilantro.

Some may enjoy a last minute squiggle of Sriracha for color and zip.