Sopa quente de lentilha com páprica defumada e feta

Ingredientes

• 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

Modo de preparo

1. 1

   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.