Ingredients portion 6
Onions 1 head
Lentils 600 g
Laurel leaf 1 piece
Garlic 2 cloves
Olive oil 275ml
White bread 2 pieces
Tomatoes 1 piece
Paprika ½ teaspoon
Salt to taste
Cooking instructions 2 hours and 15 minutes
1 Halve the onion into 2 parts and chop the other half.
2 Put the lentils in a saucepan with the bay leaf, chunks of onion and one clove of garlic, pour the water on top. Cover and bring to the boil, then reduce the heat and simmer for 1 to 2 hours until the lentils are soft.
3 Heat the oil in a frying pan. Place the bread in it and fry, turning it over, until golden and crispy. Dry on a paper towel and set aside.
4 Drain most of the oil, leaving a little at the bottom of the pan and heat again, then add the chopped onion and cook over a low heat, stirring, for 8 minutes until the onion is brown. Add the tomato and cook, stirring, for 10 minutes.
5 Remove the pan from the heat, stir in the paprika and add the mixture to the lentils.
6 Peel a clove of garlic, grind in a mortar with the salt, parsley and toasted bread. Add 2-3 tablespoons of the lentil liquid, then put everything into the pan. Salt and cook for another 10 minutes.
7 Remove the bay leaf and garlic clove, serve at once in the soup tureen.
