Lentil Soup with Smoked Paprika

Some words about lentils. This is a high fiber food, which lowers holesterol, is high in proteins (third-highest level of protein among all legumes and nuts) and contains very few calories. So, it is worth it to have it on the table.

My sister Eve gave me this recipe for lentils soup, this is the way she prepares it ones a week. The soup is simple and easy to prepare and the addition of smoked paprika pairs very well with the earthy taste of the lentils.

Ingredients:

• 1 pound (500 g) lentils
• 1 medium onion, finely chopped 
• 2 medium carrots, peeled and finely chopped
• 1 teaspoon Spanish smoked paprika pimentón
• 2 garlic cloves, chopped
• 1 Tbsp dried thyme or 4-5 fresh thyme sprigs
• ½ cup olive oil
• 2 tsp salt
• 1  (14.5-ounce/400 g) can peeled whole tomatoes, crushed 
• 4 cups vegetable broth

Preparation:
Put olive oil into a pot and set over medium heat. Place chopped onion and carrot and sauté until the onions are translucent, about 5-6 minutes. Add garlic and smoked paprika, stir for a minute until you feel their intoxicating smell and add the lentils, salt, thyme and vegetable broth. When the soup starts boiling reduce heat to low, cover and cook at a low simmer until the lentils are tender, about 30 minutes. Add canned tomatoes and simmer for additional 10 minutes. Serve hot.