Recipe of Vegetable Lentil Soup: Comforting, Nutritious and Ready in 40 Minutes

Ingredients

• 300 g dried pardina lentils (small brown lentils)
• 2 medium carrots
• 1 leek (white part only)
• 1 medium onion
• 2 garlic cloves
• 1 green Italian frying pepper
• 2 ripe tomatoes (or 200 g crushed tomatoes)
• 2 medium potatoes (about 300 g)
• 1 teaspoon sweet or smoked paprika
• 1 bay leaf
• 4 tablespoons extra virgin olive oil
• 1 teaspoon salt (adjust at the end)
• Water or vegetable stock (about 1.5 l)

Directions

1. 1

   Rinse the lentils under running water and, if you have time, soak them for 30-60 minutes (it is not essential).

2. 2

   Peel and chop the onion, garlic, leek, carrot and pepper into small pieces; peel the potatoes and cut them into 2 cm dice.

3. 3

   Heat the oil in a large pot and gently cook the onion, leek and pepper over medium heat for 8-10 minutes, until soft.

4. 4

   Add the chopped garlic and grated tomato; cook for 3-4 more minutes, until the tomato releases its water.

5. 5

   Stir in the paprika, toss for a couple of seconds so it does not burn, and add the lentils, carrot, potato and bay leaf.

6. 6

   Cover with water or stock (about 1.5 l), bring to a boil, then lower to medium-low heat and cover.

7. 7

   Simmer for 30-40 minutes (up to 50 if you skipped the soaking), stirring now and then, until the lentils are tender.

8. 8

   Adjust the salt, remove the bay leaf and let the soup rest, covered, for 5 minutes before serving.