Simple Hearty Red Lentil and Tomato Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.

3.Add the minced garlic, dried oregano, and ground cumin to the pot. Cook for 1 minute until fragrant.

4.Stir in the rinsed red lentils, diced tomatoes (with their juice), and the water or broth.

5.Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover partially, and simmer for 20-25 minutes.

6.Stir occasionally to prevent the lentils from sticking to the bottom. The soup is ready when the lentils have completely broken down and the soup has thickened considerably.

7.Season generously with salt and black pepper. Taste and adjust seasonings as needed.

8.For a smoother consistency, use an immersion blender to briefly pulse the soup a few times, or leave it as is for a more rustic texture.

9.Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.