Lentil Soup with Paprika
Soups • Spanish
Description
For lovers of puréed first courses, the soup can be blended.
Ingredients
- Celery salt 5 oz
- Carrot 1 piece
- Onion 1 piece
- Paprika 1 tablespoon
- Olive Oil 2 tablespoons
- Passata Tomato Sauce 5 oz
- Butter 0 oz
- Chicken Broth 5 qt
- Lentils 1 cup
Step-by-Step Guide
Step 1
Bring the broth to a boil, then add the rinsed lentils and cook for 40–50 minutes (until the lentils start to break down).
Step 2
Finely chop the carrot, onion, and celery root (a blender can be used for the carrot and celery) and sauté in a mixture of butter and olive oil. Add to the soup and cook for another 10 minutes.
Step 3
Slightly sauté the tomato paste in a pan with olive oil. Then add to the soup. Add the paprika to the soup and stir.
Step 4
Bring to a boil and remove from heat. Let it steep for 30 minutes and serve.
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