If you are feeling comfortable with making a particular dish, soup in this case, how about varying it up instead of reinventing the soup wheel? I added smoked paprika, vegetarian broth and potatoes to my red lentil with turmeric soup and not only is it crazy delicious, but it is also so similar to the other soup that I end up having all the ingredients. Smoked paprika gives any dish an earthy, Mediterranean flavor so make sure to keep it in your spice rack. Be careful and read the label because some are spicier than others.
Smoked Paprika Red Lentil Soup:
1 large onion
3 cloves garlic, minced
1 large potato, diced
3 medium sized carrots, diced
2 quarts vegetable broth
2 cups red lentils
1 1/2 tsp smoked paprika
2 tsp kosher salt
1 tsp ground black pepper
1 tsp turmeric
1 1/2 tsp ground coriander
2 tbsp olive oil
In a large, heavy sauce pan over a low flame, heat up the olive oil.
Add in the diced onions and saute until translucent, about 10 minutes. Keep stirring so they don’t burn or get brown.
Add in the minced garlic and stir for a minute.
Add in the vegetable broth, carrots, potatoes, lentils and simmer for about 15 minutes.
Add in the seasonings, taste to make sure the vegetables are tender and either pulse in a food processor or leave chunky.
Serve with a crusty bread and salad.
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