2 tbsp butter

1 large yellow onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 tbsp + 1/2 tsp sugar

1 tsp salt

1/4 tsp chili powder

3/4 tsp garlic powder

1 1/4 tsp cumin

Black pepper, to taste

8 cups low-sodium chicken stock

12 oz red lentils

1 (28 oz) can diced tomatoes

3 oz tomato paste (half a 6 oz can)

2 cups cream

Sour cream or plain yogurt for garnish (optional)

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Melt butter in a large stock pot over medium heat. Add onion, celery, and carrots; sauté about 10 minutes, stirring often.
Mix sugar, salt, chili powder, garlic powder, cumin, and black pepper in a small bowl. Add to vegetables and stir to coat.
Add chicken stock, red lentils, diced tomatoes, and tomato paste. Bring to a boil over high heat.
Reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
Stir in cream and simmer an additional 3 minutes.
Serve warm with a dollop of sour cream or yogurt if desired.

Use vegetable stock to make the soup vegetarian.

Add smoked paprika for smoky depth.

Blend half or all of the soup for a creamier texture.

Stir in fresh basil or thyme at the end.

Swap cream for coconut milk for a dairy-free version.