Sopa de Lentejas (Peanut-Free)

Ingredients

• 1 cup Brown Lentils
• 6 cups Water
• 2 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 2 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Smoked Paprika
• 1 leaf Bay Leaf
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Measure the 1 cup of brown lentils into a fine-mesh sieve and rinse them thoroughly under cool running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: Peel and finely dice the 1 medium onion. Peel and cut the 1 medium carrot into 1/4-inch dice. Wash and trim the 2 stalks of celery, then cut them into 1/4-inch dice. Peel and mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the diced onion, diced carrot, and diced celery to the dry pot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Add the rinsed 1 cup of brown lentils, 6 cups of water, 2 cups of vegetable broth, 1 teaspoon of cumin, 0.5 teaspoon of smoked paprika, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of pepper to the pot with the softened vegetables. Stir everything together.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking.
6. 6Check the lentils for tenderness. They should be soft and easily mashable with a fork. If they are still firm, continue to simmer, covered, for another 10 to 15 minutes, checking for tenderness every 5 minutes. Once tender, remove and discard the bay leaf.
7. 7Taste the soup and adjust seasoning if needed. Serve hot.

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