It is cold and pouring out today, which makes me want to curl up on the couch with a warm blanket and a hot bowl of soup. A nice bowl of lentil soup would be good, I thought, this time with some smokiness, using Spanish smoked paprika and fire-roasted tomatoes.
Red lentils and French green lentils are probably my favorite lentils when it comes to making soups. Whereas French green lentils retain their shape when cooked, red lentils soften up and add a nice creamy texture to soups. This lentil soup certainly warmed me up.
Red Lentil Vegetable Soup
I like using lots of different spices in soups to add extra warmth.
1 leek, tender white and pale green parts only, thoroughly washed and finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, finely minced
2 zucchini, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 teaspoon turmeric
1 cup diced tomatoes (I used fire-roasted tomatoes)
1 cup lentils, rinsed and picked through for stones
1/2 cup fresh cilantro, chopped
6 cups vegetable stock
1 bunch kale, chopped
Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened. Add carrots, celery, garlic, zucchini, chili powder, cumin, smoked paprika, and turmeric. Cook for 3-4 minutes to develop flavor, being sure to stir to prevent sticking at the bottom of the pot. Add tomatoes, lentils, cilantro and vegetable stock. Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, 25-30 minutes. Add chopped kale and cook just until tender, about 3-4 minutes. Season to taste with salt and pepper.
More Lentil Soup Recipes:
Jeanette’s Healthy Living’s Thai Coconut Curry Lentil Soup
Jeanette’s Healthy Living’s French Lentil Soup with Barley and Rainbow Chard
Elana’s Pantry’s Yellow Split Pea Soup with Smoked Paprika
Kalyn Denny on BlogHer’s Weekend Menu Planning: Try Some Lentil Soup
Stretch Mark Mama on BlogHer: Crock Pot Lentil Soup
101 Cookbook’s Lively Up Yourself Lentil Soup
Anti-cancer Ingredients: Onion, Leek, Garlic, Carrot, Turmeric, Tomatoes, Lentils