It’s getting cold outside and there is nothing better than a hot & creamy soup for a rainy winter day…
This soup is one of my favorites! It somehow tastes like a veggie goulash. I guess it is because of the combination of paprika and the roasted onions. Heavenly! Anyway, the story is that I never was a fan of lentils, but in this soup they get cooked and creamed into unrecognizable but delicious orange goodness. You can even pretend you are not eating lentils at all.
Maybe you like lentils and all this was for nothing. 🙂 Then you absolutely have to try it! And did I mention it is very simple?! You probably have all the ingredients at home right now!
- oil or butter
- 1 cup red lentil, rinsed with water
- 4 cups chicken or vegetable stock
- 2 teaspoon sweet paprika
- 1 big onion
- 1 medium potato
- 1 clove garlic
- Rinse the lentils and remove any damaged beans.
- Put some oil or a small piece of butter in a pot and add finely chopped onion. Generously sprinkle with salt (about half teaspoon) and roast on low fire until soft and starting to brown (10 min). This is essential for the flavor to really develop.
- When the onions are ready, add cubed potato and mix.
- Add the rinsed lentils, give it a few spins and add the stock.
- Add the sweet paprika and some pepper and bring to a boil.
- Reduce fire and let simmer for about 25 min or until the lentils and the potatoes are cooked.
- Remove from the stove and let it cool for 5 min. Then process it until the desired consistency with a hand mixer.