Spanish red lentil soup
Spain on a Fork · ♥ 1.6K likes · 47.9K views · 6 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 4 cloves garlic
- 2 whole carrots
Finely chop the onion, roughly chop the garlic and cut the peeled carrots into small bite-size pieces.
- 2 whole tomatoes
- 140 g red lentils
Finely grate the tomatoes to about half a cup of tomato sauce, and rinse the red lentils in a fine sieve.
- 2 tbsp extra virgin olive oil
Heat a stock pot on medium with the extra virgin olive oil, then after a couple of minutes add the chopped vegetables and mix continuously so everything sautes evenly.
- 1 tbsp sherry vinegar
- 2½ g sweet smoked Spanish paprika
- 1½ g ground cumin
After 3 to 4 minutes, once the vegetables are lightly sauteed, add the sherry vinegar, the paprika and the cumin and mix quickly.
Add the grated tomato, mix, and simmer 3 to 4 minutes without stirring until slightly thickened.
- 5 cup vegetable broth
Add the rinsed red lentils, the vegetable broth and the bay leaf, turn to high and mix gently.
- 1 whole bay leaf
Once it boils, put the lid on, lower to a low heat and simmer 10 to 15 minutes until the lentils are just cooked through; check the package instructions.
- sea salt
- freshly cracked black pepper
Remove the lid, season with sea salt and black pepper and mix.