Tomato Red Lentil Soup

• 1 tablespoon olive oil
• 1 small yellow, white, or sweet onion, chopped (about 1 cup)
• One 32-ounce package of low-sodium vegetable or chicken broth
• One 24.5-ounce jar high-quality tomato purée (passata)
• 1 teaspoon sugar
• 12 ounces dried red lentils
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving

1. Add the oil and onion to a large pot or Dutch oven over medium heat. 
2. Cook, stirring occasionally, until the onion is softened and just beginning to brown, about 7 minutes. 
3. Stir in the broth, scraping up any browned bits from the bottom with a rubber spatula. 
4. Stir in the tomato passata and sugar.
5.  Add 1/2 cup of water to the passata jar, cover, shake, and add the tomato water to the pot. 
6. Stir in the lentils, 2 teaspoons salt, and several grinds of pepper. 
7. Cover, turn the heat to medium-low, and cook, stirring occasionally so the lentils don’t stick to the bottom, until the lentils are tender and cooked through and the soup is thickened, about 30 minutes.
8. Remove from the heat; taste and adjust the seasoning with more salt and pepper.
9.  Ladle the soup into bowls and serve with lemon wedges for squeezing.

Note

The soup can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months.