Lentil soup with pork and smoked paprika
2 servings
30 minutes
Lentil soup with pork and smoked paprika is a cozy dish from French cuisine that combines depth of flavor and the aroma of smoky spices. Red lentils give the soup a velvety texture, while pork neck and smoked brisket enrich it with a rich meaty taste. The light sweetness of carrots and potatoes harmonizes with the spiciness of paprika and garlic. This soup has warming properties and is perfect for cool evenings. Bay leaves and fresh herbs - cilantro and dill - add freshness to the soup and complete its aromatic composition. Served hot, garnished with chopped herbs, it can be accompanied by crispy baguette, emphasizing its rustic character. This dish is great for family lunches as well as leisurely cozy dinners.
1
Clean and finely chop the onion, celery, carrot, potato, and garlic; cut the meat into 1x1 cm cubes and the bacon into thin strips.
- Onion: 80 g
- Celery stalk: 50 g
- Carrot: 80 g
- Potato: 80 g
- Garlic: 1 clove
- Pork neck: 100 g
- Smoked brisket: 30 g
2
Fry the bacon in a pot over medium heat for 1 minute, add 1 tablespoon of olive oil, add onion and meat, and fry, stirring, for another 3 minutes.
- Smoked brisket: 30 g
- Olive oil: 20 ml
- Onion: 80 g
- Pork neck: 100 g
3
Add another tablespoon of olive oil, carrot, celery, and potato and fry for another 2 minutes, then add paprika.
- Olive oil: 20 ml
- Carrot: 80 g
- Celery stalk: 50 g
- Potato: 80 g
- Paprika: 2 g
4
Pour in the lentils.
- Red lentils: 100 g
5
Pour in the broth, bring to a boil, season with salt and pepper to taste, and simmer on low heat for 15 minutes.
- Chicken broth: 600 ml
- Bay leaf: 1 g
- Bay leaf: 1 g
- Coriander: 3 g
- Dill: 3 g
6
Add garlic and bay leaf, mix, and remove from heat.
- Garlic: 1 clove
- Bay leaf: 1 g
7
Finely chop cilantro with stems and dill without stems; pour the soup into bowls, garnish with herbs, and serve.
- Coriander: 3 g
- Dill: 3 g