Ingredients and Weight:
- Lentils, dry, 1 lb.
- Olive oil, extra virgin, 1/2 cup
- Onion, 1 large, chopped
- Carrots, 3 medium, chopped
- Celery, 3 stalks, chopped
- Garlic, 3 cloves, minced
- Chicken or vegetable broth, 8 cups
- Smoked paprika, 1 tbsp.
- Cumin, 1 tsp.
- Oregano, dried, 1 tsp.
- Bay leaf, 1 whole
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened for about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the lentils, chicken or vegetable broth, smoked paprika, cumin, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the lentils are tender.
- Remove the bay leaf and discard.
- Serve garnished with fresh parsley or cilantro (optional).
Nutritional Information:
- Calories: 240 per serving
- Fat: 10g
- Protein: 18g
- Carbohydrates: 35g
- Fiber: 10g
Dish Characteristics:
- Thick and comforting
- Savory and flavorful
- Vegetarian and gluten-free
- Adaptable to American taste buds
User Comments:
- "This soup is absolutely delicious! The perfect comfort food on a cold winter's night."
- "I love the smoky and savory flavors. It's so satisfying."
- "An easy and flavorful recipe that is a hit with my family."
Special Precautions and Tips:
- Rinse the lentils before cooking to remove any debris.
- Use a good quality, flavorful chicken or vegetable broth to enhance the soup's taste.
- If you don't have smoked paprika, regular paprika can be substituted, but use less as it can be more intense.
- The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
