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Home Warme linzensoep met gerookte paprika en feta

Soup Vegetarian Quick Mediterranean Autumn Winter Budget-friendly

A good bowl of soup does more than just fill the stomach. This lentil soup with smoked paprika is comforting, quick to get on the table and tastes even better the next day. Serve it in beautiful earthenware tableware and you immediately have a moment to enjoy. The feta on top adds just that bit of kick and freshness that makes this recipe work every time.

Recipe

Warm lentil soup with smoked paprika and feta

Hearty lentil soup with smoked paprika, fresh spinach and creamy feta. Quick to make, full of flavor and beautiful to serve.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large soup pot
Cutting board
Sharp knife
Wooden spoon
Deep bowls
Ladle

Ingredients

250 g red lentils
1 large onion
3 cloves of garlic
2 carrots
2 stalks of celery
1 can peeled tomatoes (400 g)
1.2 liters vegetable broth
100 g fresh spinach
100 g feta cheese
2 tsp smoked paprika
1 tsp cumin
Pinch of cayenne pepper
Olive oil
Salt and pepper to taste
Handful of fresh parsley

How to make warm lentil soup with smoked paprika and feta?

Peel and finely chop the onion and garlic. Cut the carrot and celery into small cubes.
Heat a glug of olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot and celery for about 5 minutes until everything is soft.
Add the smoked paprika powder, cumin and a pinch of cayenne. Stir well and let the spices fry for 1 minute to release their flavor.
Add the red lentils, the peeled tomatoes (broken up with a spoon) and the vegetable broth. Bring everything to a boil.
Turn the heat down and let the soup simmer gently for 20 minutes until the lentils are completely soft and start to fall apart.
Stir the fresh spinach into the soup and let it cook for 2 minutes until wilted. Season with salt and pepper.
Ladle the soup into deep bowls. Crumble the feta on top, drizzle with a little olive oil and garnish with freshly chopped parsley. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A deep bowl is not incidental here. The soup keeps its heat longer, the feta stays nicely in place and you have enough room to serve generous portions. Simply put this dish on the table with good bread and you have a meal that leaves everyone speechless.

Make a big pot and keep the rest in the fridge, because this soup tastes even better the next day. If it has thickened, add a splash of extra broth. Quality in the kitchen starts with the right tools, but a good recipe helps too.

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