Red Lentil Soup with Smoked Paprika Recipe

Name: Red Lentil Soup with Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons expeller-pressed vegetable oil; 1 medium onion, diced; 1 small celery stalk, diced; 2 small carrots, diced; 1 red bell pepper, diced; Kosher salt and freshly ground black pepper; 2 teaspoons hot or sweet smoked paprika, or a combination, to taste; 2 teaspoons sweet (unsmoked) paprika; 1 teaspoon ground cumin; 1 cup dry white wine; 2 medium tomatoes, chopped; 3 cups red lentils; Large pinch (about 15 threads) of saffron; 1 teaspoon sugar; Juice of 1 lemon; Yogurt or creme fraiche (page 224), for serving; Leaves of fresh tender herbs, such as cilantro or dill, for serving

Servings: persons

2 tablespoons expeller-pressed vegetable oil
1 medium onion, diced
1 small celery stalk, diced
2 small carrots, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper
2 teaspoons hot or sweet smoked paprika, or a combination, to taste
2 teaspoons sweet (unsmoked) paprika
1 teaspoon ground cumin
1 cup dry white wine
2 medium tomatoes, chopped
3 cups red lentils
Large pinch (about 15 threads) of saffron
1 teaspoon sugar
Juice of 1 lemon
Yogurt or creme fraiche (page 224), for serving
Leaves of fresh tender herbs, such as cilantro or dill, for serving

1
Heat the oil in a large heavy pot over medium heat, and add the onion, celery, carrots, and bell pepper.
2
Reduce the heat, season with salt and pepper, and saute, stirring frequently, for about 5 minutes, until wilted and starting to color.
3
Add both paprikas and the cumin, and briefly toast until fragrant.
4
Deglaze the pan with the wine, and once it has bubbled away, add the tomatoes, season again with salt, and stir well.
5
Cook until most of the tomato juices have reduced, about 3 minutes.
6
Add the lentils, 2 1/2 quarts water, the saffron, and the sugar.
7
Bring to a simmer and cook over medium-low heat until the lentils are completely tender, 10 to 15 minutes.
8
Give the soup a few pulses with an immersion blender to create a creamy but still chunky texture.
9
Add the lemon juice and check the seasoning.
10
Serve with a dollop of yogurt and herb leaves.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons expeller-pressed vegetable oil, 1 medium onion, diced, 1 small celery stalk, diced, 2 small carrots, diced, and more.

Yes, Red Lentil Soup with Smoked Paprika falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Soup with Smoked Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions