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.

Next, add salt and pepper, whole tomatoes with their juices, 1 cup lentils, and 4 cups vegetable broth and bring to a boil.

Once boiling, reduce heat to low, cover and simmer for 20 minutes, or until the lentils are cooked through.

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.

While the soup simmers, prepare the croutons, if using. Preheat the oven to 375°F.

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.

Chop 1/2 a loaf of Italian bread into 1/2-3/4 inch cubes. Put in a large bowl.

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.

Once coated in olive oil, sprinkle with seasoning mixture and stir to coat.

Pour the seasoned bread cubes onto a parchment paper lined baking sheet and spread evenly over the baking sheet.

Bake 15-20 minutes tossing halfway.