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Categories:
white onion fennel bulb carrots orange lentils garlic paprika tomato paste tomatoes bay leaf Parmesan cheese canola oil vegetable stock salt parsley
Viewed: 19 - Published at: 6 years agoIngredients
- 1 large white onion, chopped
- 1 fennel bulb, chopped
- 10 carrots, peeled and chopped
- 1 cup orange lentils
- 5 garlic cloves
- 12 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 14 ounces fire-roasted tomatoes
- 1 bay leaf
- 14 cup grated parmesan cheese
- 1 teaspoon canola oil
- 3 cups vegetable stock
- salt and pepper
- 14 cup chopped parsley (to garnish)
Method
- Heat oil on medium heat.
- Add onion, fennel, and carrots with a pinch of salt.
- Cook while stirring until vegetables are glossy.
- Add garlic, paprika, and tomato paste.
- Cook while stirring until garlic is fragrant.
- Add lentils, bay leaf, canned tomatoes, and vegetable stock.
- Bring to a boil, then simmer for 10 minutes.
- Take off heat to cool.
- Discard bay leaf.
- When cool enough, add cheese and blend until you find your desired consistency.
- Add salt and pepper and parsley to taste as garnish.
