Ingredients with Measurements:
- 2 cups of dried lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
- 6 cups of vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the lentils in cold water and drain them.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes or until the vegetables are softened.
4. Add the cumin, smoked paprika, dried thyme, and bay leaf to the pot and stir well.
5. Add the lentils and vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 30-40 minutes or until the lentils are tender.
7. Remove the bay leaf from the pot.
8. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot with fresh parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 41g
Dietary fiber: 18g
Total sugars: 6g
Protein: 16g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of lentils you prefer.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Add a can of diced tomatoes to the soup for a tangy twist.
- Add a handful of spinach or kale to the soup for extra nutrition.
Tips and Tricks:
- Rinse the lentils well before cooking to remove any debris or dirt.
- If you don't have an immersion blender, you can use a potato masher to mash the soup instead.
- To make the soup creamier, you can add a splash of heavy cream or coconut milk.
Storage Instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the soup for up to 3 months.
Reheating Instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
- Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Croutons
- Sour cream
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
Troubleshooting Advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
Food History:
- Lentil soup has been a staple in many cultures for centuries. It is a nutritious and affordable dish that can be made with simple ingredients.
Flavor Profiles:
- This lentil soup has a rich and savory flavor with hints of smokiness from the paprika.
Serving Suggestions:
- This soup is perfect for a cozy night in or as a comforting meal during the colder months.
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