Red Lentil Tomato Soup

1 onion, chopped

1 red bell pepper, chopped

1/2 tsp garlic powder

1/2 tsp fresh garlic

1 tsp paprika

1 tsp dried basil

3/4 cup red lentils, rinsed (soaked for 4-8 hours, optional)

1/2 cup cashews

3-4 cups vegetable broth

2 cups canned fire roasted tomatoes

1/2 cup tomato paste, optional (for thicker soup with more tomato taste)

1 handful fresh basil (or other herbs) for topping

In a pot over medium heat, add the onion and pepper as well as a tablespoon of water or vegetable broth. Sauté until softened, approximately 5 minutes.

Add the rest of the ingredients to the pot except for the canned tomatoes and fresh basil. Bring to a boil, then cover and simmer on low heat for 20-40 minutes until the lentils have cooked (should appear mushy and creamy).

Add the canned tomatoes into the soup and allow to cook for 10 more minutes. Allow to cool until safe to handle, then using an immersion blender or countertop blender, combine until a smooth soup is formed. Top the soup with the fresh basil or other fresh herbs.