Lentil Soup with Smoked Paprika and Coconut Milk

Ingredients

• 1 cup Brown lentils
• 6 cups Vegetable broth
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 1 teaspoon Smoked paprika
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Measure 1 cup of brown lentils and rinse them thoroughly under cold running water.
2. 2Measure 2 tablespoons of olive oil into a large heavy-bottomed pot and heat it over medium heat (350°F / 175°C).
3. 3Add 1 medium onion, 2 medium carrots, and 2 stalks of celery to the pot. Cut the onion into small dice, and cut the carrots and celery into 1/4-inch pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4. 4Add the rinsed 1 cup of brown lentils, 6 cups of vegetable broth, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the pot. Stir everything together.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the lentils are tender when you bite into one.
6. 6Pour in 1 can of coconut milk and stir it into the soup. Let the soup heat through for another 2 to 3 minutes, but do not let it boil again.
7. 7Serve the lentil soup hot.

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