Red Lentil Soup

try  this soup it's so delicious

Ingredients:

2 tablespoons canola oil
1 small onion, diced
2 serrano peppers, cored, seeded, and diced
2 garlic cloves, minced
1 tablespoon tomato paste
kosher salt
2 teaspoons smoked paprika

1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14.5-ounce) can diced tomatoes
1 cup red lentils, rinsed
4 cups low-sodium vegetable broth
2 tablespoons chopped fresh flat-leaf parsley
Method:
In a large stock pot, heat the oil over medium heat. Add the onion and peppers. Cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, 1/2 teaspoon kosher salt, smoked paprika, cumin, and coriander. Add the tomatoes and bring to a simmer over medium-low heat. Cook for about 10 minutes, stirring occasionally until tomatoes have cooked down.

Stir in the lentils and broth. Bring to a boil over high heat. Cover and simmer over medium-low heat for about 1 hour until lentils are tender and have fallen apart to thicken the soup. Season with salt to taste. Ladle soup into bowls and sprinkle with parsley.

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