Winter Puy Lentil Soup with Leek and Smoked Paprika

A creamy, warming soup made from Puy lentils, winter vegetables and potatoes, flavoured with smoked paprika and a splash of vinegar. It is filling and works perfectly on cold winter days.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g Puy lentils
• 1 pc onion
• 2 pc garlic cloves
• 2 pc carrots
• 1 pc stalk of celery
• 1 pc leek
• 300 g waxy potatoes
• 2 tbsp tomato paste
• 2 tbsp cooking oil
• 1.2 l vegetable stock
• 1 pc bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp white wine vinegar
• salt
• pepper
• 1 bunch bunch of parsley

Method

1. Clean the onion, garlic, carrots, celery and leek and cut into small cubes. Peel the potatoes and also dice them.
2. Heat the oil in a large pot and sweat the onion and garlic in it for 2 to 3 minutes until translucent.
3. Add the carrots, celery and leek and sweat for another 3 minutes. Stir in the tomato paste and fry for one minute.
4. Rinse the Puy lentils thoroughly, add them to the pot together with the potatoes, the bay leaf and the vegetable stock, and bring to the boil.
5. Let the soup simmer over medium heat for about 25 to 30 minutes until the lentils and potatoes are soft. Remove the bay leaf.
6. Season with thyme, smoked paprika, vinegar, salt and pepper. Purée some of the soup so it becomes creamy. Finely chop the parsley, sprinkle it over the soup and serve hot.