Lentil Soup

A hearty, warming Balkan-inspired vegetarian soup featuring red lentils with simple vegetables and mild paprika for authentic flavor.

Ingredients

  • 1/2 cup red lentils, rinsed
  • 1 small onion, finely chopped
  • 1 carrot, diced
  • 1 potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika (sweet, not hot)
  • 4 cups vegetable broth or water
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
  2. Stir in diced carrot, potato, and paprika. Cook for 2 minutes.
  3. Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and vegetables are tender.
  4. Season with salt and pepper. Mash lightly with a spoon for thicker texture if desired.
  5. Serve hot, garnished with fresh parsley.

Notes

  • For a creamier soup, blend half after cooking. This recipe draws from Balkan lentil traditions, keeping it simple and spice-light.
  • Prep time: 10 minutes. Cook time: 30 minutes.

Nutrition

Per serving (1 portion): Approximately 350 calories, 15g protein, 50g carbohydrates, 8g fat, high in fiber and iron from lentils.