Youthful Vegan Chili Infused Oil Soup
Ingredients
- 2 tablespoons Chili Infused Oil (Constance Estate) Adds a lovely warmth and spice
- 1 onion Yellow Onion Diced
- 2 cloves Garlic Minced
- 4 cups Vegetable Broth Low Sodium
- 1 can Diced Tomatoes 14.5 oz
- 1 cup Red Lentils Rinsed
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin
- Salt to taste Salt
- Pepper to taste Black Pepper
Instructions
- Heat the Chili Infused Oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil.
- Add the red lentils, smoked paprika, and cumin. Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
