Kitchen Stories' Red Lentil Soup Recipe

This article is in collaboration with Kitchen Stories.

Download the Red Lentil Soup recipe PDF here

Difficulty: Easy
Preparation: 45 min.
Servings: 4

Ingredients:
¾ cup red lentils
1 potato
1 carrot
1 red bell pepper
5 cherry tomatoes
1 small chili
1 onion
1 clove garlic
5 tbsp butter (divided)
4¼ cups vegetable broth
1 lemon (juice)
5 tsp ground paprika (divided)
¾ oz parsley for garnish
salt
pepper
lemon zest for garnish (optional)

Utensils: cutting board, knife, wooden spoon, medium pot, small pot, hand blender, citrus press

1 potato | 1 carrot | 1 red bell pepper | 5 cherry tomatoes | 1 onion | 1 clove garlic | 1 small chili

cutting board | knife

Peel onion, potato, carrot and garlic. Cut potato, carrot, bell pepper, and onion into bite-size pieces. Halve tomatoes and mince garlic and chili.

1½ tbsp butter | 3 tsp ground paprika | ¾ cup red lentils

wooden spoon | medium pot

Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, tomatoes, bell pepper, carrot, potato, some of the ground paprika, and lentils. Cook for approx. 3 – 5 more min.

4¼ cups vegetable broth

Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.

3½ tbsp butter | 2 tsp ground paprika

small pot

In a small pot, melt remaining butter over medium-low heat and add ground paprika. Stir to combine and set aside.

1 lemon (juice) | ¾ g parsley for garnish | salt | pepper | lemon zest for garnish (optional)

hand blender | citrus press

Blend soup until smooth with a hand blender. Add salt, pepper, and lemon juice to taste. Serve with fresh parsley, lemon zest, and a drizzle of the butter-paprika mixture. Enjoy!