Ingredients with Measurements:
- 1 cup dried green lentils, rinsed and drained
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
2. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Add rinsed lentils, vegetable broth, ground cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Temperature:
Medium heat for caramelizing onions, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 210
Fat: 7g
Carbohydrates: 28g
Fiber: 11g
Protein: 10g
Substitutions for ingredients:
- Dried green lentils can be substituted with canned lentils, but adjust cooking time accordingly.
- Vegetable broth can be substituted with chicken broth or water.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or a dollop of sour cream for added texture.
- Use red lentils instead of green lentils for a smoother texture.
Tips and tricks:
- To save time, caramelize the onions in advance and store in the refrigerator until ready to use.
- If the soup is too thick, add more vegetable broth or water to thin it out to your desired consistency.
- For a heartier soup, add cooked diced ham or sausage.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley.
Garnishes:
Fresh parsley, croutons, sour cream
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Garlic bread, roasted sweet potatoes, steamed broccoli
Troubleshooting advice:
- If the lentils are not tender after 30 minutes of simmering, continue to cook until they are soft.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to rinse the lentils thoroughly before using to remove any debris.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Lentil soup is a staple in many cultures around the world, including the Middle East, India, and Europe. It is a nutritious and filling dish that has been enjoyed for centuries.
Flavor profiles:
This lentil soup is hearty and savory, with a smoky flavor from the paprika and a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve this lentil soup as a main course with a side of crusty bread and a salad for a complete meal.
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Taste: Savory, Umami, Caramelized, Earthy, Nutty