Lentil Soup With Carrots & Smoked Paprika
This hearty lentil soup is perfect for a cozy meal. The addition of carrots provides a natural sweetness, while smoked paprika adds depth and a subtle smokiness to the dish. Perfect as a main course or a side, it's both nutritious and satisfying.
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 cup dried green or brown lentils about 200g
- 1 medium onion diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups vegetable broth about 1 liter
- 1 can diced tomatoes (14 oz or 400g)
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- for garnish fresh parsley optional
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for about 4-5 minutes, until softened and translucent.
- Stir in the garlic, diced carrots, smoked paprika, and cumin. Cook for an additional 2-3 minutes, stirring occasionally.
- Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juice) to the pot. Bring to a boil.
- Reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes, or until the lentils are tender. Stir occasionally, adding more broth or water if the soup gets too thick.
- Season with salt and pepper to taste.
- If desired, garnish with fresh parsley before serving.
- Use a ladle to serve the soup into bowls and enjoy warm.
Notes
This soup can be stored in the refrigerator for up to 5 days.
For added richness, you can blend a portion of the soup with an immersion blender before serving.
Feel free to customize the soup by adding other vegetables or spices according to your taste.