TheDevineKitchen - Spanish-Style Lentil Soup

Spanish-Style Lentil Soup

Yield: 8 servings

Lentils are to be enjoyed anytime of year but cooked with leeks and garlic in springtime makes for a particularly nourishing meal. Use whatever spices or herbs you like. This recipe calls for paprika and sweet pimenton, which imparts sweet-smoky flavor.

Ingredients:

• 3-4 tablespoons olive oil

• 1 leek, root and fibrous dark green top removed, ¼-inch slice

• 1 large onion (red or yellow), medium dice

• 2 ribs celery, bite-sized pieces 

• 3 cloves garlic, rough chop

• 1½ teaspoons Pimenton (or cumin if preferred)

• 1½ teaspoons paprika 

• 2 cups dry green or brown lentils, preferably soaked for 30 minutes or more 

• 2-3 fresh tomatoes, medium dice (398 ml can also works)

• 7 cups vegetable or chicken stock, or water

• 2 bay leaves 

• 2 medium carrots, peeled and cut into bite-sized pieces

• 2 medium potatoes, peeled and cut into bite-sized pieces

• 2 teaspoons sea salt, or to taste

• Fresh ground pepper, to taste

• 1 tablespoon sherry or red wine vinegar

• ½ cup or more fresh cilantro or parsley, rough chop

• Thinly sliced green onions for garnish 

Method:

1. In a medium Dutch oven or pot, warm lots of olive and sauté leeks, onion and celery over medium-low heat.  After 4-5 minutes add garlic and spices. Cook and stir 60 seconds.

2. Add tomatoes, drained lentils, stock and bay leaves.  Bring to a boil and cook 30 minutes, gently skimming as foam forms at the surface.   

3. Transfer ½ of mixture to a blender (or use an immersion blender). 

4. Return to pot.  Add salt.  Add prepared carrots and potatoes and bring back to a low boil, reduce heat and continue to cook on medium-low until vegetables are tender, approximately 30 minutes. Add more liquid if necessary. Soup is nice thick but not too thick. The starch in the carrots and potatoes will thicken the soup as it cooks. 

5. Add vinegar. Season with salt and pepper to taste. Stir in cilantro or parsley.

6. Garnish with lots of green onions and enjoy.  

Note: Freezes well.

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