Lentil Soup
Brown lentils turn creamy when they cook but still hold their shape, unlike red lentils that completely dissolve into mush. Cooking the tomato paste until it turns brick red is crucial - raw tomato paste tastes tinny, but once it darkens it adds this deep, almost caramelized flavor that makes the whole soup richer.
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Ingredients
- 2 1/2 tbsp extra virgin olive oil
- 1 large yellow onion chopped
- 3 medium carrots chopped
- 4 cloves garlic grated or finely chopped
- 2 1/2 tbsp tomato paste
- 2 1/2 tsp chili powder
- 2 1/2 tsp paprika
- 1 tsp smoked paprika
- 1 1/4 tsp ground cumin
- Kosher Salt
- Freshly ground black pepper
- 5 cups vegetable broth
- 1 1/4 cups dried brown lentils rinsed
- Chopped fresh parsley and grated parmesan for serving
Instructions
- Heat olive oil in large pot over medium heat.
- Cook onions and carrots until soft, 8-10 minutes.
- Add garlic, cook 1 minute until fragrant.
- Stir in tomato paste, cook until brick red, 1-2 minutes.
- Add chili powder, both paprikas, and cumin, cook 30 seconds.
- Pour in broth and lentils, bring to boil.
- Reduce heat, cover and simmer until lentils are tender, 35-40 minutes.
- Top with parsley and Parmesan to serve.
Notes
Let soup cool slightly before serving. Soup will thicken as it cooks.