Hearty Lentil Soup with Smoked Paprika

Name: Hearty Lentil Soup with Smoked Paprika
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive Oil; 1 Large Onion, chopped; 2 Carrots, peeled and diced; 2 stalks Celery, diced; 3 cloves Garlic, minced; 1 cup Brown or Green Lentils, rinsed; 1 can (400g) Diced Tomatoes, undrained; 6 cups Vegetable Broth; 1 tsp Smoked Paprika; ½ tsp Dried Thyme; 1 Bay Leaf; ½ tsp Salt (or to taste); ¼ tsp Black Pepper (or to taste); 2 tbsp Fresh Parsley, chopped (for garnish); Optional Crusty bread for serving

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As winter's chill persists in February, a hearty bowl of soup provides much-needed warmth and comfort. This Hearty Lentil Soup is a fulfilling vegetarian option that doesn't skimp on flavor. Packed with nutritious lentils, a medley of garden vegetables, and an inviting depth from smoked paprika, it's both satisfying and incredibly wholesome. It's an ideal meal for a cozy night in, offering a delicious and healthy way to beat the cold.

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Prep Time15 min

Cook Time45 min

Servings6 servings

DifficultyEasy

Equipment

Large Dutch Oven or Soup PotCutting BoardLadle

Instructions

1
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 7-10 minutes, stirring occasionally, until vegetables are softened.
2
Add minced garlic and cook for 1 minute until fragrant. Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, smoked paprika, dried thyme, and bay leaf.
3
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4
Remove the bay leaf. Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
5
For a slightly creamier texture, you can use an immersion blender to blend a portion of the soup (about 1-2 cups) directly in the pot, then stir it back into the unblended soup. Alternatively, mash some of the lentils against the side of the pot with a spoon.
6
Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread if desired.

Nutrition

Calories280 kcal

Protein18g

Fat5g

Carbohydrates

Frequently Asked Questions

Do I need to soak lentils before cooking?

No, brown or green lentils do not typically require soaking. Just a quick rinse under cold water to remove any debris is sufficient before cooking.

Can I add other vegetables to this soup?

Absolutely! Spinach (stirred in at the very end), zucchini, bell peppers, or even a small amount of diced sweet potato would be delicious additions. Adjust cooking times as needed for harder vegetables.

How long does this soup last?

This lentil soup can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.