French Lentil Soup W Smoked Paprika Recipes

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SMOKY LENTIL STEW WITH LEEKS AND POTATOES



Smoky Lentil Stew With Leeks and Potatoes image

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

Steps:

  • Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
  • Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
  • Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
  • Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
  • Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
  • Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

RED LENTIL SOUP WITH SMOKED PAPRIKA



Red Lentil Soup with Smoked Paprika image

Quick-cooking red lentils have a sweet, mild flavor that pairs well with rich paprika.

Yield serves 8 generously, with leftovers

Number Of Ingredients 17

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 crème fraîche (page 224), for serving
Leaves of fresh tender herbs, such as cilantro or dill, for serving

Steps:

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

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  • Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions and sauté for at least 10 minutes, stirring them around frequently. They shouldn't sizzle too loudly! This is a slow-cooking kind of process, so turn the heat down if you think they’re cooking too fast.
  • When the onions are quite soft, add the thyme, tarragon, and paprika and saute for another 5 minutes, stirring here and there. Add the garlic and stir until very fragrant, about 1 minute. Add the carrots and celery and cook for another 8-10 minutes, until all vegetables are soft.
  • Add the can of tomatoes and stir to coat vegetables. Cook out and simmer the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot.
  • Add remaining vegetable stock to the pot. Give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season the finished soup liberally with salt and pepper. Stir in the parsley, if using.


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