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–+ servings

Smoky Spanish Lentil and Chickpea Soup with Paprika

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Rett Soup
Kategori Spanish
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 4 to 5 minutes until the vegetables begin to soften.
  • Stir in the smoked paprika and cumin. Cook for 1 minute until the spices smell fragrant.
  • Add the lentils, diced tomatoes, vegetable broth, and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the chickpeas and cook uncovered for 5 more minutes. Season with salt and black pepper.
  • Remove the bay leaf. Ladle the soup into bowls and top with chopped parsley. Serve with lemon wedges on the side.

merknader

Smoked paprika is key for the deep flavor, so avoid regular paprika if possible. The soup thickens as it sits, so add a splash of broth when reheating leftovers. A squeeze of lemon at the table brightens the smoky notes without overpowering them.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Knife, Cutting board, Wooden spoon