It’s winter, which means there is often a pot of soup cooking away on my stove top. Meaty, vegetarian, vegan. We love them all. I like to make a double batch and freeze half for a night when I’m too busy to cook.
I’ve tried red lentil soup many different ways but I didn’t fall for it until I added sweet smoke Spanish paprika. The flavor adds the perfect amount of depth.
I haven’t been able to find sweet smoked Spanish paprika at your run-of-the-mill grocery stores. Instead, I’ve found it in specialty stores with a bulk spice section. I also picked up some hot smoked Spanish paprika with is just as divine. If you happen to see both, pick them up.
If you happen to live in an area that doesn’t have specialty stores, or you’d rather have it delivered to your door, Amazon has a slew of different brands of paprika.
Let’s talk about red lentils….they aren’t really red. And once they’re cooked they’re more of a yellow-green color. Don’t let that stop you from adding them to your pantry.
Lentils are simple to cook as they don’t require soaking. And, they’re a good source of fiber, iron, and have been shown to help stabilize blood sugar levels.
And the kale, well, aren’t most things better with greens? I try to sneak them in whenever I can. For this soup, I just chopped it up in small pieces and stirred it in at the end. It’s a great green to use in soups because it holds it’s texture and color so well.
What soups have you been cooking up?
Serves: serves 6 - 8
- 1 medium onion, chopped
- 3 - 4 stalks of celery, chopped
- 3 medium carrots, chopped
- 3 cloves of garlic, grated on a microplane
- 1½ cups red lentils, rinsed
- 4 cups vegetable stock
- 2 - 4 cups filtered water
- 6 - 8 kale leaves, thick ribs removed and chopped in small pieces
- ¾ teaspoon sweet smoked Spanish paprkia
- sea salt
- Heat a large stock pot over medium-low heat. Add onions and sweat in a little vegetable stock. Once the onions are translucent, about 5 minutes, add the celery and onions and continue to sweat for a few minutes. Add the garlic and stir, cooking for a minute until fragrant.
- Add the rinsed lentils, and the vegetable stock and two cups of water. Bring to a boil and reduce to a simmer. Cover and cook until the lentils are tender, 25 - 35 minutes. Add the additional 2 cups of water if desired.
- Stir in the kale and paprika. Cook for several minutes until the kale is tender.
- Season with salt to taste.
- Serve warm.