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Smoky Lentil Soup

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A cozy, budget-friendly lentil soup with smoky paprika and hearty vegetables, perfect for quick and satisfying dinners.

Ingredients

Scale
  • 1 cup (200g) brown or green lentils
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1Β½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon tomato paste
  • 6 cups (1.4 liters) vegetable broth, low sodium preferred
  • 1 bay leaf
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Rinse lentils under cold water until water runs clear. Set aside. (5 minutes)
  2. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until soft and fragrant, about 7-8 minutes. (8 minutes)
  3. Add minced garlic, smoked paprika, and cumin. Cook for 1-2 minutes until spices bloom. (2 minutes)
  4. Stir in tomato paste and cook for 2 minutes, stirring constantly. (2 minutes)
  5. Add rinsed lentils, vegetable broth, and bay leaf. Stir to combine. (2 minutes)
  6. Bring to a boil, then reduce heat to low. Simmer partially covered for 30-35 minutes until lentils are tender but not mushy. Stir occasionally. (30-35 minutes)
  7. Remove bay leaf. Use an immersion blender to puree about one-third of the soup for creaminess, or blend portion in a blender and return to pot. (5 minutes)
  8. Stir in vinegar and season with salt and black pepper to taste. (2 minutes)
  9. Serve hot, garnished with fresh parsley if desired.

Notes

Rinse lentils thoroughly to remove grit. Avoid burning garlic by cooking on moderate heat. Blend part of the soup for creamy texture without cream. Adjust thickness by adding broth or water. Add a pinch of cayenne for heat. Vinegar brightens the flavors at the end.

Nutrition

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