Directions
- 1Put lentils, whole tomato, onion, leek, celery, and garlic into a big pot.
- 2Cover with water and add olive oil.
- 3Bring to a boil.
- 4Dice two onions.
- 5In a separate pan, sauté the diced onions in olive oil until caramelized.
- 6Add pimentón to the caramelized onions.
- 7Add the caramelized onions to the lentil pot.
- 8Cook for 30 minutes, or until lentils are soft.
- 9Peel and cut 3 carrots.
- 10Peel and cut/break 4-5 small potatoes.
- 11Remove the celery, leeks, tomato, garlic, and onion from the soup. Blend them with some of the broth to create a purée.
- 12Add the purée, potatoes and carrots to the lentil pot.
- 13Finish cooking until the potatoes and carrots are soft.
- 14Add salt to taste.
- 15Serve with a dash of sherry vinegar on top.
Ingredients
- 1 bag brown lentils
- 1 whole tomato
- 2 onion
- 1 leek
- 1 bunch celery
- 1 head garlic
- 1 bottle olive oil
- 6 cups water
- 1 container smoked pimentón
- 3 carrots
- 4 potatoes
- 1.5 bottle red wine
- 1 dash sherry vinegar
Equipment
potknifecutting boardspoonblender
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