Lentil Soup
Hearty soup made from brown lentils with root vegetables and a splash of vinegar at the end.
- Preparation
- 20 min
- Cook/bake time
- 45 min
- Total
- 1 hr 5 min
- Difficulty
- Easy
- Calories
Hearty soup made from brown lentils with root vegetables and a splash of vinegar at the end. The vinegar is not a matter of taste here, but structural: it cuts through the earthy heaviness of the lentils and rounds out the soup. Inexpensive, high-protein, and a pantry classic.
Step-by-step instructions
- 1
Sort the lentils
Pour the lentils onto a plate and look through them briefly, as small stones can occasionally be found in them. Then rinse them in cold water. You do not need to soak brown lentils, they cook soft in about thirty minutes and retain their shape better than soaked ones.
- 2
Sweat the vegetables
Heat the olive oil in a large pot and sauté the onions, carrots, celery, and parsley root for ten minutes over medium heat until everything is soft and the onions turn golden yellow. Add the garlic in the last minute so it does not burn.
- 3
Season and roast
Stir in the tomato paste, cumin, and smoked paprika and roast everything for two minutes. The smoked paprika takes on the role that bacon used to have here and gives the soup a smoky depth without the need for meat.
- 4
Cook the lentils
Add the lentils, pour in the vegetable broth, and put the bay leaves in. Let everything simmer over low heat for thirty to thirty-five minutes until the lentils are soft. Salt only towards the end, because early salting can keep the skin firm in some lentil varieties.
- 5
Season to taste
Remove the bay leaves and puree about a quarter of the soup with an immersion blender directly in the pot, which makes it creamy without losing the texture. Stir in the red wine vinegar and season generously with salt and pepper. Sprinkle parsley on top and serve with dark bread.
