Lentil Soup
The perfect pick-me-up. Top with paprika for an extra kick!
Serves
4
Prep
15 mins
Cook
30 mins
Method
-
Heat olive oil in a large pot over medium heat. Add onion, garlic and paprika and cook until onion is soft and translucent, about 5 minutes.
-
Add lentils, broth (or water), oregano, salt and pepper to the pot and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until lentils are tender.
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To make croutons, preheat oven to 190°C. Place bread on a baking sheet and drizzle with olive oil. Bake for 10 minutes or until golden brown.
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Once lentils are cooked, blend soup using an immersion blender until creamy and smooth. Serve in individual bowls topped with croutons and enjoy!
Ingredients
- For the soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 2 cups red lentils, rinsed and drained
- 6 cups vegetable broth or water
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the croutons:
- 2 cups stale bread cubes
- 2 tablespoons olive oil
