Dairy-Free Spanish Lentil Soup (Sopa de Lentejas)

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cumin to the pot. Cook for 1 minute more, stirring constantly, until the garlic is fragrant and the spices are toasted.
3. 3Stir in the 1 cup of dried lentils, the about 410 g can of diced tomatoes (undrained), the 6 cups of vegetable broth, and the 1 bay leaf. Increase the heat to medium-high and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are tender enough to be easily mashed with a fork.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
7. 7Serve the Dairy-Free Spanish Lentil Soup hot.

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