Ingredients with Measurements:
- 1 pound of dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of dried thyme
- 6 cups of vegetable or chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the lentils and remove any debris or stones.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are soft and the onion is translucent.
4. Add the bay leaf, smoked paprika, cumin, and thyme. Cook for 1-2 minutes until fragrant.
5. Add the lentils and broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the lentils are tender.
6. Remove the bay leaf and use an immersion blender to puree some of the soup for a creamier texture (optional).
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 42g
Protein: 17g
Fiber: 16g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable or chicken broth interchangeably.
- If you don't have smoked paprika, you can use regular paprika.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add diced potatoes for a heartier soup.
- Use chorizo or bacon for a meatier version of the soup.
Tips and Tricks:
- Soak the lentils overnight for a quicker cooking time.
- Use an immersion blender to puree some of the soup for a creamier texture.
- Serve with a slice of crusty bread for a satisfying meal.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation Ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Crusty bread
- Fresh herbs
- A dollop of sour cream or yogurt
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested Side Dishes:
- Crusty bread
- Salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to rinse the lentils thoroughly before using them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food History:
Galician-Style Lentil Soup is a traditional dish from the Galicia region of Spain. It is a hearty and nutritious soup that is perfect for cold weather.
Flavor Profiles:
The soup has a smoky and savory flavor from the smoked paprika and cumin. The lentils add a nutty and earthy flavor to the soup.
Serving Suggestions:
Serve the soup as a main dish with crusty bread and a salad on the side.
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Region: Spanish