Spanish Red Lentil Soup with Pepper and Cumin Recipe
A thick, warming red lentil soup scented with cumin and sweet paprika, reminiscent of a Spanish stew but in a lighter, meat-free version. In Spain, such one-pot dishes often appear as winter lunches, especially in regions where evenings can get chilly. It’s a great way to bring Spanish flavors into an ordinary weekday without spending long hours in the kitchen.
This soup combines the simplicity of a one-pot lentil dish with the depth of Spanish flavors from smoked paprika and cumin. It’s filling yet light, naturally thick without cream, and perfect for batch cooking and freezing.
Chef's tips
Rinse the lentils thoroughly to avoid excess foam while cooking and to keep the flavor clean. For the best taste, use a good-quality smoked paprika—its aroma really defines the character of this soup. Don’t rush the initial sautéing of the onion and carrot; this step builds sweetness and depth.
How to serve
Serve in warm bowls with toasted rustic bread or a slice of sourdough. A drizzle of extra virgin olive oil or a spoonful of thick yogurt or crème fraîche on top adds creaminess. A simple green salad with a lemony dressing pairs nicely on the side.
Ingredients
- red lentils - 200 g
- onion medium - 1 piece
- carrot medium - 1 piece
- red bell pepper - 1 piece
- garlic - 3 cloves
- canned tomatoes chopped - 400 g
- vegetable stock homemade or from a good-quality stock cube - 1 l
- olive oil for frying - 2 tablespoons
- ground cumin - 1 teaspoon
- smoked sweet paprika - 1 teaspoon
- bay leaf - 1 piece
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse the lentils in a sieve under running water for about 30 seconds, until the water is almost clear, then set aside to drain.
- Peel the onion and dice finely. Peel the carrot and cut into small cubes. Remove the seeds from the pepper and cut it into strips, then into cubes. Peel the garlic and chop finely.
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot and sauté for 5–7 minutes, stirring often, until softened and the onion turns slightly translucent but not browned.
- Add the pepper and cook for another 3–4 minutes, until it softens slightly. Then add the garlic, cumin, and smoked paprika and stir for about 30–40 seconds, until the spices become very fragrant.
- Add the drained lentils and mix with the vegetables. Pour in the canned tomatoes and stock, add the bay leaf. Stir, increase the heat, and bring to a boil.
- Once the soup starts boiling, reduce the heat to low so it just gently simmers. Cook for 20–25 minutes with the lid slightly ajar, until the lentils are soft and starting to break down a little and the soup has thickened.
- Remove the bay leaf. Season the soup with salt and pepper. If it is too thick, add a little water or stock; if it is too thin, cook for another 5 minutes without the lid to let it reduce.
- Finally, sprinkle the soup with chopped parsley. Serve hot, preferably with a slice of toasted bread.
Storage
Zupę przechowuj w zamkniętym pojemniku w lodówce do 3 dni, przed podaniem dobrze podgrzej, w razie potrzeby dolej odrobinę wody. Możesz ją też zamrozić do 2 miesięcy, rozmrażaj powoli w lodówce i podgrzej na małym ogniu.
