Sopa contundente de lentejas y alubias rojas

Ingredientes

• 1 tbsp olive oil
• 1 medium (150g) yellow onion, diced
• 2 medium (120g) carrots, diced
• 2 stalks (60g) celery, diced
• 3 cloves (9g) garlic, minced
• 1 cup (190g) dry red split lentils, rinsed
• 1 (15 oz / 425g) can kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 6 cups (1.4L) vegetable broth
• 1 (14.5 oz / 411g) can diced tomatoes
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Preparación

1. 1

   Heat the olive oil over medium heat in a Dutch oven or large heavy-bottomed pot. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.

2. 2

   Stir in the minced garlic and cook for another 60 seconds until fragrant.

3. 3

   Stir in the cumin, smoked paprika, and turmeric. Toast the spices with the vegetables for about 1 minute.

4. 4

   Add the rinsed red lentils, drained kidney beans, diced tomatoes (with juices), and vegetable broth.

5. 5

   Increase heat to bring the mixture to a gentle boil, then immediately reduce to low. Cover and simmer for 20–25 minutes until the red lentils have softened and partially dissolved.

6. 6

   Remove the pot from heat. Stir in the lemon juice, salt, and pepper.

7. 7

   For a velvety finish, use an immersion blender to pulse the soup 3–4 times. Garnish with fresh parsley.