Creamy Spanish lentil soup
Spain on a Fork · ♥ 1.5K likes · 27.2K views · 7 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat and add the extra virgin olive oil.
- 1 whole onion
Finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and cut the peeled carrots into small bite-size pieces.
- 6 cloves garlic
- 1 whole red bell pepper
- 2 whole carrots
Add the chopped vegetables to the pot and mix so they are coated in the oil. Mix continuously so everything sautés evenly.
- 15 ml sherry vinegar
After about 5 minutes, when the vegetables are lightly sautéed, add the sherry vinegar.
Add the smoked paprika and ground cumin and mix quickly.
- 2½ g sweet smoked Spanish paprika
- 2 g ground cumin
- 120 g tomato sauce
Add the tomato sauce, mix, and simmer 3 to 4 minutes until slightly thickened.
- 950 ml water
- 1 whole bay leaf
Add the rinsed lentils, the water and the bay leaf. Turn the heat to high and mix gently.
Once it comes to a boil, put the lid on, lower to a low heat and simmer about 20 minutes until the lentils are just cooked through.
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix. Remove the bay leaf and take the pot off the heat.
Blend the soup with a hand blender until creamy, adding more liquid if it is too thick.
- crushed red pepper flakes
- chopped parsley
Transfer to a shallow bowl and garnish with crushed red pepper flakes and chopped parsley.