Chorizo-Less Lentil Soup

• 3 small carrots, peeled and diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2.5 cups dried lentils
• 1 teaspoon red pepper flakes (optional for extra heat)
• 1 teaspoon corriander
• 1 teaspoon epazote (or oregano)
• 1/2 teaspoon thyme
• 1/4 teaspoon cloves
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 28-oz can diced tomatoes (with juice)
• 2 teaspoons salt
• 5-8 cups veggie broth, water, any combination thereof
• 3-4 tablespoons olive oil
• chopped cilantro (optional)
• toasted pepitas (optional)
• thin sliced raw jalapeno peppers (optional)

1. In a large, heavy bottomed (think Lodge) pot, heat 2 tablespoons of the olive oil and saute the carrots and onions until slightly softened.
2. While the veggies are doing their thing, put together all the spices and herbs (except salt) in a small bow. Add the mixture along with the garlic and another tablespoon of olive oil to the veggies and cook for about 2 minutes until the spices get all fragrant, stirring constantly. If it gets too tight, add another tablespoon of oil. Don't burn the garlic please.
3. Add the lentils and stir to coat. Then add the can of tomatoes and about 5 cups of the veggie broth. Simmer until lentils reach the desired texture, adding more liquid as neccessary. Season with salt to your taste. The quantity range on the broth/water is because some lentils seem to suck up more liquid then others and some people perfer a thicker or thinner soup. Me? I like it thick enough so my spoon stands straight up but that's just me. I leave it in your capable hands. Garnish with cilantro and toasted pepitas or jalapenos if you like.
4. For non-vegans: throw some colby jack on top. Or sour cream. Or both.

carrots, yellow onion, garlic, dried lentils, red pepper, corriander, epazote, thyme, cloves, chili powder, paprika, tomatoes, salt, veggie broth, olive oil, cilantro, pepitas, thin

Taken from food52.com/recipes/38218-chorizo-less-lentil-soup (may not work)