Best French Lentil Soup W Smoked Paprika Recipes

Red Lentil Soup with Smoked Paprika image

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.

French Lentil Soup with Sausage image

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 oz smoked sausage
1 tablespoon balsamic vinegar, or to taste

Steps:

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.

FRENCH LENTIL SOUP W/ SMOKED PAPRIKA image

Yield 4 servings

Number Of Ingredients 16

1/2 - 1 tablespoon olive oil
1½ cups diced onion
1 cup carrot that has been cut in disks
4 to 5 medium to large cloves garlic, minced
1½ teaspoons dried thyme
1¼ to 1½ teaspoons smoked paprika
1 teaspoon Dijon mustard
¾ teaspoon sea salt
Freshly ground black pepper
2 cups French lentils, rinsed (see note)
4 cups vegan vegetable stock (check label for allergens)
2 cups water
1 can petite diced tomatoes
1 bay leaf
1½ tablespoons freshly squeezed lemon juice (optional, but nice)
2 tablespoons chopped chives, for garnish (optional)

Steps:

In a large pot over medium heat, combine the oil, onion, carrot, garlic, thyme, paprika, mustard, salt, and pepper. Stir, cover, and cook for 6 to 8 minutes, stirring occasionally, until the onion starts to soften. Add the lentils, stir, then add the vegetable stock, water, tomato paste, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 30 to 35 minutes, or longer if needed, until the lentils are fully cooked through. Remove the bay leaf. Add the lemon juice, if using, stir, and serve, sprinkling with chopped chives, if desired. Serves 4-5.