Spanish Lentil Soup with Smoked Paprika

Ingredients

• 1 cup Brown or green lentils
• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Cumin
• 0.5 tsp Dried thyme
• 1 Bay leaf
• 6 cups Vegetable broth
• 1 14.5oz can Diced tomatoes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Sherry vinegar
• 2 tbsp Fresh parsley

Instructions

1. 1Rinse the 1 cup of brown or green lentils in a fine-mesh sieve under cold running water until the water runs clear. Set aside.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 3 cloves of garlic and cook for 1 minute more until fragrant.
4. 4Stir in the 2 teaspoons of smoked paprika, 1 teaspoon of cumin, and 0.5 teaspoon of dried thyme. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the rinsed lentils, 6 cups of vegetable broth, 1 14.5oz can of diced tomatoes (undrained), and 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Remove and discard the 1 bay leaf from the pot. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir in the 1 tablespoon of sherry vinegar.
8. 8Ladle the soup into bowls and garnish with the 2 tablespoons of fresh parsley before serving.

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