Recipe created by: Albert Bevia

This dish is the definition of comfort food. Known as sopa de lentejas rojas, red lentil soup is what heartwarming and delicious food is all about. We’re talking a ton of great flavors, the simplest ingredients and done in just 30 minutes using one pan. Our Sweet Smoked Spanish Paprika adds a unique rich flavor with a slightly sweet undertone. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

red lentil soup recipe


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 2 carrots
  • 2 tomatoes
  • 1 tbsp sherry vinegar 15 ml
  • 1 tsp Kiva sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.50 grams
  • 1 cup dried red lentils 140 grams
  • 5 cups vegetable broth 1200 ml
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper
  • fresh parsley for garnish


  1. Finely chop the onion, roughly chop the garlic, cut the carrots (peeled) into small bite-size pieces, finely grate the tomatoes and add the red lentils into a fine sieve and rinse under water

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple of minutes add in the chopped onion, garlic and carrots, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, give it a quick mix, then add in the grated tomato, give it a mix and then simmer without mixing

  4. Once the grated tomato has slightly thickened, about 3 minutes, add in the red lentils, broth and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil, place a lid on the stock pot and lower to a low heat

  5. Once the red lentils are just cooked through (check package cooking times, mine was 10 minutes), season the soup with sea salt & black pepper, give it one final mix and then remove from the heat

  6. Transfer into bowls and garnish with fresh parsley, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork