Red Lentil Soup

Red Lentil Soup

This Red Lentil Soup is easily one of my new favorite all in one dinners. I served it one night for dinner with some freshly baked sourdough bread and it was so satisfying and received a big thumbs up. The first time I cooked red lentils I was disappointed that they completely lost their color. This soup gets its red color from tomato paste and paprika which add a lot of umami and flavor. It soup tastes even better after sitting in the refrigerator for a day so go ahead and make this in advance.

The ingredients

Brown the meat

Saute the mirepoix with bay leaf

Add tomato paste and paprika

Add broth and meat back to the pot

Serve garnished with fresh parsley

Red Lentil Soup

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

Serves: 8

Ingredients

• 1-2 lbs stew meat
• 4 tablespoons olive oil divided
• 1 medium onion diced
• 3 small carrots diced
• 3 stalks of celery diced
• 3 bay leaves
• 2 cloves of garlic crushed
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 8 cups beef broth
• 1½ cups red lentils
• Salt to taste ( depends on saltiness of beef broth)

Instructions

1. Brown meat in 2 tablespoons olive oil and remove from remove from pot
2. Add onions, carrots,celery and bay leaves and saute until onion is translucent
3. Add garlic and saute for another 30 seconds
4. Add paprika and tomato paste
5. Add beef broth and meat back to pot
6. Cook on low for about 2 hours until meat is soft
7. Add red lentils and cook until soft about 25 minutes
8. Serve garnished with parsley. You can also add some fresh lemon juice or tabasco

3.5.3226