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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hearty vegan lentil soup, thick and tasty, scented with Pimentón (rich Spanish smoked paprika). Ingredients:
2 cups brown lentils |
5 cups water |
2 bay leaves |
1 whole garlic head, unpeeled |
1 whole onion |
1 red bell pepper, diced |
1 tomato, diced |
2 medium potatoes, peeled, diced in chunks |
2 carrots, peeled and diced |
2 tbsp bouillon (vegetal or beef) |
2 tbsp vinegar |
1/2 tsp ground cumin |
2 tsp salt |
sofrito |
4 tbsp extra virgin olive oil (spanish if possible) |
1 onion, diced |
2 garlic cloves, diced |
1 tbsp smoked hot paprika |
1 tbsp smoked sweet paprika |
Directions:
1. Wash lentils in cold running water and place in a casserole. Add cold water and the rest of ingredients. Take it to a boil and let it simmer on low heat for 30-40 minutes, depending on lentils.
2. While lentils are cooking make the sofrito: heat the 4 Tbsp oil in a shallow pan, add onion and cloves and cook until translucent. Add paprikas and quickly stir, on very low heat as it burns easily. Turn heat off and set aside.
3. When lentils are cooked and tender but still firm, take onion and garlic head out and discard.
4. Add paprika mixture to the casserole, mix thoroughly and let it cook 10 more minutes. Let it rest for 1 hour and when ready to serve sprinkle with chopped fresh parsley.
5. * Paprika, in Spain called Pimentón Dulce (sweet) or Pimentón Picante (hot), gives the dish its characteristic flavour and is well known as being the main ingredient, along with ground pork meat and other spices, of famous Spanish Chorizo. It is mainly produced in the province of Caceres, region of La Vera, in the mid-west side of Spain.
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