Spanish Saffron Lentil Soup with Bell Peppers
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 cup brown lentils, rinsed
- 2 bell peppers, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/4 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook for 5 minutes until the vegetables soften.
- Stir in the smoked paprika and saffron threads. Cook for 30 seconds to release their aroma.
- Add the diced tomatoes with their juices, the rinsed lentils, and the vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
- Taste and season with salt and black pepper. Ladle into bowls and top with the chopped parsley before serving.
Notes
Crush the saffron threads lightly between your fingers before adding them so they bloom evenly in the broth. If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Measuring cups