recipes

Lentil Soup with Smoked Paprika

Jason discovered this recipe shortly after we moved to London and it has been a favourite ever since. It tastes delicious, is easy to make, and is full of healthy ingredients. A major bonus is that as long as you have garlic and an onion on hand, the rest of the ingredients can come from your pantry so it is a great last minute meal! (It is definitely nicer with fresh thyme, but still delicious with dried!) I’ve adapted this recipe so that it is a bit easier for a weeknight meal, and have also included a handful of spinach for a bit of veg (though I forgot to put it in this batch! Oops!).

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[side note: I realise the picture doesn’t look super appealing (Pete was literally hanging on my leg while I was trying to make it look pretty and snap a quick pic), but trust me on this one! This recipe is definitely worth trying!]

Lentil Soup with Smoked Paprika

Print Recipe

Ingredients

  • 2 tablespoons (or so) olive oil
  • 1 large onion finely chopped
  • 100g red lentils (1/2 cup)
  • 50g bulgar wheat (1/4 cup)
  • 1 teaspoon fresh thyme leaves (dried herbs are more potent so you could use less, but I still use 1 teaspoon of dried thyme)
  • 3 garlic minced garlic cloves
  • 1 litre (4 cups) vegetable or chicken stock (I always prefer the taste of chicken stock)
  • 1 tablespoon of tomato purée
  • 1 1/2 teaspoon of sweet smoked paprika (this MAKES the dish!)
  • a generous handful of spinach leaves
  • garnish: greek yoghurt

Instructions

1

rinse the lentils and and set aside

2

sauté the onion and thyme together in the olive oil until the onions are translucent

3

add the minced garlic and cook for another minute

4

stir in the tomato purée

5

stir in stock, lentils and paprika

6

bring to a boil before reducing the heat to a simmer

7

cover and cook for 15-20 minutes until the bulgar wheat and lentils are soft

8

add your handful of spinach leaves and let them wilt into the soup

9

use a stick blender (or regular blender if you don't have one) to partially purée the soup

10

garnish with greek yoghurt if desired, but it really isn't necessary!

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3 Comments

  • Reply
    Susan Coleman
    January 14, 2016 at 11:03 pm

    I think the pic look super-appealing. I’m planning to make it this wknd.

    Susan

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  • Reply
    Emma Stanley
    January 17, 2016 at 12:56 pm

    Hello.
    Just checking, is it 500g of bulgar wheat as it says 1/4 cup yet 100g is 1/2 cup.
    Seems a lot of bulgar wheat!!
    Thanks
    Emma

    Sent from my iPhone

    >

    • Reply
      hungermama
      January 17, 2016 at 1:01 pm

      Thanks for pointing that out! A stray “0” sneaked in! It is just 50g. x

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