Makes 4 servings.
This soup is nutritious, hearty, thick, satisfying and simple to make. Red lentils cook quickly and become creamy as they break down. This soup freezes very well too.
INGREDIENTS:
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 cup split red lentils
4 cups vegetable broth
1 teaspoon kosher salt
Freshly ground black pepper.
Red pepper flakes, optional
PREPARATION:
In a medium saucepan heat the olive oil. Add the onion and sauté until soft
Stir in the paprika, cumin and lentils. Add the broth and bring to a boil over high heat. Lower the heat and cover,.
Cook for about 15 minutes, stirring from time to time.
Season to taste with salt and pepper.
