Bosnian Red Lentil Soup
Warm and nourishing red lentil soup with vegetables and a hint of paprika.
This Bosnian red lentil soup brings together hearty red lentils, sautéed onion, garlic, carrot and potato in a savory broth, finished with a sprinkle of paprika and fresh parsley.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lentils - 200 g
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Parsley - 2 tbsp
- Onion - 1 piece
- Carrots - 1 piece
- Evaporated Milk - 100 ml
- Paprika - 1 tsp
- Olive Oil - 1 tbsp
- Daikon Radish - 150 g
Directions
Step 1
Rinse 200 g red lentils.
Step 2
Chop 1 onion, mince 2 garlic cloves, dice 1 carrot and 150 g potato.
Step 3
In a pot, heat 1 tbsp olive oil over medium heat; sauté onion and garlic until translucent.
Step 4
Add carrot and potato; cook 3 min.
Step 5
Stir in lentils, then pour 800 ml vegetable broth; bring to a boil.
Step 6
Reduce heat and simmer 20 min until lentils and vegetables are tender.
Step 7
Season with salt, pepper and 1 tsp paprika; stir in 2 tbsp chopped parsley.
Step 8
Serve hot, with an optional squeeze of lemon juice.