A hearty and flavorful soup featuring red lentils and a blend of spices, perfect for a comforting meal.
Rinse the red lentils thoroughly in a colander under cold water.
Rinsing removes excess starch and ensures a clearer soup.
Peel and chop the onion, potato, carrot, and celery into small pieces.
Uniformly sized pieces ensure even cooking.
In a medium pot, combine the lentils, chopped vegetables, and vegetable stock.
Adding all ingredients at once simplifies the cooking process.
Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes until the lentils and vegetables are tender.
Stir occasionally to prevent sticking.
Add the paprika, cumin, chili powder, salt, and black pepper to the pot and stir well.
Adjust seasoning to taste at this stage.
Blend the soup using an immersion blender or transfer to a blender, leaving some chunks for texture.
Blending partially creates a creamy yet hearty consistency.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
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