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Smoky Spanish Lentil Soup with Paprika and Potatoes
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 2 medium potatoes, diced into 1/2-inch pieces
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the diced potatoes, rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils and potatoes are tender.
  • Remove the bay leaf. Taste and season with salt and black pepper as needed. Serve warm.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. Brown lentils hold their shape best here. For a deeper smoky note, use a full tablespoon of paprika instead of two teaspoons. Leftovers keep in the fridge for up to four days.
Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Cutting Board, Knife