Parsnip and Kale Rustic Lentil Soup with Smoked Paprika and Sherry Vinegar
Iberian-inspired · rustic_lentil_soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 14
- Cook minutes
- 33
- Total minutes
- 47
Ingredients (9)
- 280 g parsnip, peeled and cut into 1 cm half-moons
- 220 g kale, tough stalks removed, leaves finely sliced
- 22 ml olive oil
- 100 g onion, finely diced
- 360 g canned lentils, drained and rinsed
- 750 ml low-salt vegetable stock
- 5 g smoked paprika
- 18 ml sherry vinegar
- 2.5 g fine salt, adjust after tasting
Equipment
- chopping board
- heavy saucepan with lid
- knife
- measuring spoons
- mixing bowl
- wooden spoon
Method
1. Prepare
Prepare the parsnip and kale as listed. Drain and rinse the canned lentils, and measure the seasonings.
Guide timing: 13 minutes
2. Soften the onion
Warm the olive oil in a heavy saucepan over medium heat. Add the onion and stir for 4 minutes until translucent, without browning. Stir in the smoked paprika for the last 30 seconds.
Guide timing: 4 minutes
3. Simmer
Add the parsnip and pour in the low-salt vegetable stock. Bring to a steady simmer, lower the heat and cook for about 19 minutes, until the parsnip is nearly tender.
Guide timing: 19 minutes
4. Add the lentils and greens
Stir in the canned lentils and the kale. Simmer for 10 minutes, until the parsnip is fully tender and the soup is piping hot.
Guide timing: 10 minutes
5. Finish and serve
Turn off the heat. Stir in the sherry vinegar and fine salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.