Are you looking for one more hearty soup idea to get you through this last bit of winter? Here is one you might want to try. The recipe comes from Lattes and Leggings, a food blog I only recently discovered but I am thoroughly enjoying all the posts so far. Jen’s vegetarian recipes always look so good and her pretty photos inspire me to make her food.
Anyway, this soup is very tasty and easy to make. I love the little bit of heat the serrano peppers and smoked paprika contribute. The best part is that it only requires a few fresh ingredients. We usually keep everything else stocked in the pantry, so this will be a good soup to throw together on a moment’s notice.
I’ll list the ingredients and method below, but I didn’t really do anything different than what Jen did, so definitely check out the original recipe here!
Smoky red lentil soup
From Lattes and Leggings
2 tablespoons olive oil
1 small onion, diced
2 serrano peppers, seeded and diced
2 garlic cloves, minced
1 cup red lentils, rinsed
4 cups veggie stock
1 15-ounce can diced tomatoes (fire-roasted, if possible)
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
2-3 tablespoons fresh chopped parsley
1. Heat oil in soup pot, then add onions and peppers. Cook 3-4 minutes, then add garlic. Stir in tomato paste, salt, smoked paprika, cumin and coriander. Add the tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the tomatoes cook down. During this step, I used the back of a wooden spoon to break down any large pieces of tomato because I generally prefer a smoother tomato texture in my soups rather than large chunks of cooked tomato.
2. Add the red lentils and veggie broth. Bring to a boil, then cover and simmer for about an hour, until the lentils are tender and have fallen apart. Serve in bowls with chopped parsley sprinkled on top. Enjoy!