Vegetarian Spanish Lentil Soup

• Ingredients

  • 8 cups water
  • 2 cups chopped celery
  • ⅓ cup fresh Italin flat leave parsely chopped
  • 1 cups lentils (washed and cleaned any color or mix of colors
  • ¼ cup dehydrated chopped onion
  • 1½ tsp. fresh ground black pepper
  • 2 tsp. Better than Bouillon Vegetarian No Beef Base
  • 2 tsp. liquid smoke any variety
  • 2 Tbsp. smoked paprika
  • 1 cans stewed tomatoes 14.5oz each

• Produce

  • (~2 carrots

• Oils & Vinegars

  • 2 tbsp olive oil

Found on mirlandraskitchen.com

Description

Ingredients

• 8 cups water
• 2 carrots
• 2 cups chopped celery
• ⅓ cup fresh Italin flat leave parsely chopped
• 1 cups lentils (washed and cleaned) any color or mix of colors
• ¼ cup dehydrated chopped onion
• 1½ tsp. fresh ground black pepper
• 2 tsp. Better than Bouillon Vegetarian No Beef Base
• 2 tsp. liquid smoke any variety
• 2 Tbsp. olive oil
• 2 Tbsp. smoked paprika
• 1 cans stewed tomatoes 14.5oz each
• 8 cups water
• 2 carrots
• 2 cups chopped celery
• 1/3 cup fresh Italin flat leave parsely chopped
• 1 cups lentils (washed and cleaned) any color or mix of colors
• 1/4 cup dehydrated chopped onion
• 1 1/2 tsp. fresh ground black pepper
• 2 tsp. Better than Bouillon Vegetarian No Beef Base
• 2 tsp. liquid smoke any variety
• 2 Tbsp. olive oil
• 2 Tbsp. smoked paprika
• 1 cans stewed tomatoes 14.5oz each

Directions

• Put the water in a large pot , cover and bring to a boil on high.
• While the water is coming to a boil, peel the carrots and cut in half the long way. Slice the halves into thin half moon shapes. Clean and chop the celery into half moon shapes of a similar width.
• When the water comes to a boil add the carrots, celery, parsley, lentils, dehydrated onion, black pepper, bouillon, and liquid smoke.
• Bring the soup back up to a boil and then turn down to a simmer with the lid cocked. From this point it will take 30-45 more minutes to cook.
• Put the olive oil into a small frying pan over medium heat. Add the paprika and stir with a spatula occasionally until it starts to bubble vigorously. When it does, stir for about 30 seconds and then add the paprika / oil mixture to the soup.
• Dump the cans of tomatoes in. If you dont like large chunks you can snip the tomatoes into smaller pieces first with scissors.
• The soup is done when the lentils melt in your mouth and the celery and carrots are tender. Check for salt also. If you want a little more add some more bouillon or some salt.
• Put the water in a large pot , cover and bring to a boil on high.
• While the water is coming to a boil, peel the carrots and cut in half the long way. Slice the halves into thin half moon shapes. Clean and chop the celery into half moon shapes of a similar width.
• When the water comes to a boil add the carrots, celery, parsley, lentils, dehydrated onion, black pepper, bouillon, and liquid smoke.
• Bring the soup back up to a boil and then turn down to a simmer with the lid cocked. From this point it will take 30-45 more minutes to cook.
• Put the olive oil into a small frying pan over medium heat. Add the paprika and stir with a spatula occasionally until it starts to bubble vigorously. When it does, stir for about 30 seconds and then add the paprika / oil mixture to the soup.
• Dump the cans of tomatoes in. If you dont like large chunks you can snip the tomatoes into smaller pieces first with scissors.
• The soup is done when the lentils melt in your mouth and the celery and carrots are tender. Check for salt also. If you want a little more add some more bouillon or some salt.