This soup is packed with flavor. Crushed tomatoes are simmered with garlic and shallots, and seasoned with smoked paprika, cumin, and coriander, with just a touch of heat. Lentils and crusty Italian bread are stirred in for an earthy, rustic touch.

Serves 4

Instructions:

1. Heat oil in a medium soup pot over medium-high heat. Saute the garlic and shallots with salt, pepper, paprika, cumin, coriander, and red pepper flakes for 3 minutes, or until vegetables are tender.
2. Pour in the red wine, and bring to a simmer. Stir in the crushed tomatoes, vegetable broth and brown sugar, and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes.
3. Ladle soup into bowls, and top with the lentils and bread. In a small bowl, stir together oil, parsley, and cilantro. Drizzle the herb oil over soup before serving.

Tips: This recipe is perfect for using up stale rolls or baguettes.