Lentil soup with paprika
10 servings
60 minutes
Lentil soup with paprika is a fragrant and rich dish of Spanish cuisine that warms the soul and body. It is based on tender red lentils soaked in chicken broth, which adds depth of flavor to the soup. Ground paprika adds a special spiciness and warm bitterness, revealing the full palette of Mediterranean spices. Vegetables like carrots, onions, and celery enhance the soup with their freshness, while tomato paste gives a slight tanginess. Ingredients sautéed in a mix of butter and olive oil make the flavor richer and velvety. This soup is perfect for cool evenings or cozy family lunches, awakening the atmosphere of Spanish taverns in every spoonful.
1
Bring the broth to a boil, then add the rinsed lentils and cook for 40-50 minutes (until the lentils become soft).
- Chicken broth: 2.5 l
- Red lentils: 1 glass
2
Chop the carrot, onion, and celery root very finely (a blender can be used for carrot and celery) and sauté in a mixture of butter and olive oil. Add to the soup and cook for another 10 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Celery root: 150 g
- Butter: 20 g
- Extra virgin olive oil: 2 tablespoons
3
Sauté the tomato paste slightly in a pan with olive oil. Then add it to the soup. Add paprika to the soup and stir.
- Tomato paste: 75 g
- Extra virgin olive oil: 2 tablespoons
- Ground paprika: 1 tablespoon
4
Bring to a boil and remove from heat. Let it steep for 30 minutes and serve.