Tomato and Lentil Soup

1. In a large pot, heat 2 tablespoons olive oil. Add diced onion, tomato paste, and allspice. Cook 3 to 5 minutes until the onion is tender. Stir in the garlic until fragrant, about 30 seconds.
2. Next, add salt and pepper, whole tomatoes with their juices, 1 cup lentils, and 4 cups vegetable broth and bring to a boil.
3. Once boiling, reduce heat to low, cover and simmer for 20 minutes, or until the lentils are cooked through.
4. Remove from heat and transfer to a large bowl to blend with an immersion blender until smooth. If you plan to use a blender instead of an immersion blender, allow to cool about 15-20 minutes before blending.

Homemade Croutons

1. While the soup simmers, prepare the croutons, if using. Preheat the oven to 375°F.
2. In a small bowl stir together 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Set aside.
3. Chop 1/2 a loaf of Italian bread into 1/2-3/4 inch cubes. Put in a large bowl.
4. Drizzle olive oil over the chopped cubes of bread. I like to add one tablespoon at a time and stir to coat the olive oil after each addition.
5. Once coated in olive oil, sprinkle with seasoning mixture and stir to coat.
6. Pour the seasoned bread cubes onto a parchment paper lined baking sheet and spread evenly over the baking sheet.
7. Bake 15-20 minutes tossing halfway.