Red lentils are hulled and split, which helps them cook fast. In this soup they are cooked with vegetables and seasoned with cumin and smoked paprika to highlight their earthy flavor. Use your favorite fruity olive oil to garnish this soup as a nice contrast to the smoky flavor and hearty texture.
Note: Smoked paprika is a Spanish staple. Look for pimentòn ahumado in specialty food stores, spice shops, or Spanish food stores.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 tsp. salt, plus more to taste
- 2 cloves garlic, finely chopped
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 2 cups red lentils, picked over and rinsed until water runs clear
- 6 to 8 cups broth or water
- Extra virgin olive oil for garnish (optional)
Preparation:
- In a large pot over medium-high heat, cook olive oil, onion, celery, carrot, and salt until vegetables are soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cumin and paprika, cook, stirring constantly until fragrant, about 1 minute.
- Add lentils and 6 cups broth or water. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until lentils are soft and falling apart, about 20 minutes. Add up to 2 cups additional broth or water if soup seems too thick.
- Use a hand-held blender to purée the soup. Or, whirl soup in batches in a blender or food processor (cover with a kitchen towel to avoid potential burns). Season to taste with salt. Serve hot with a swirl of extra virgin olive oil, if you like.
