CREAMY Spanish Lentil Soup | HEARTWARMING One-Pot Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and cut the peeled carrots into small bite-sized pieces.
3. Add the chopped vegetables to the pot and stir constantly. After 5 minutes, add the sherry vinegar, smoked paprika and cumin, stir quickly, then add the grated tomatoes, mix and let simmer.
4. Rinse the lentils in a fine sieve under running water.
5. Once the grated tomatoes have simmered for 3 to 4 minutes and slightly thickened, add the rinsed lentils, water and bay leaf. Turn up to high heat and stir. When it boils, cover and lower to low heat.
6. Cook until the lentils are just cooked through, about 20 minutes (check the lentil package instructions).
7. Uncover, season with sea salt and black pepper, stir, then remove the bay leaf and take the pot off the heat.
8. Blend the soup with a hand blender until creamy.
9. Pour into shallow bowls, garnish with crushed red pepper flakes and parsley, and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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