A little bit Spanish style, with paprika and a bay leaf, and some good quality olive oil on top.
This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping
Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.
When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.
Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.