Red Lentil, Chickpea and Tomato Soup with Smoked Paprika
It’s cold. Turning colder. After a freakishly mild winter thus far in Minnesota, as it has been in other parts of the United States, the chill has arrived. Our house (we’ve lived here for about a month but it seems much longer) needs more insulation. It’s an upcoming project-renting the machine and blowing it into the attic. We’re trying to avoid high bills so I just bundle up in layers or with cozy blankets made by my mom. Sanding and painting help too.
By the by, if you’d like to see what we’re up to around the house-how we created our closet system, the new blinds issue, tips, our newest mid-century dresser, the upcoming attic entry idea or check out the progress on a client’s nursery dresser, follow this link. We’re busy bees.
But not too busy that I can’t make some decent meals like this soup created by Kalyn. There are lentils, chickpeas (garbanzo beans), a little smoked and sweet paprika, and tomatoes. I only added a smidge of butter and optional goat cheese as a topping. The use of two kinds of paprika with the lentils, that pretty much melt, with the chickpeas work so well together. I highly recommend the toppings too. I didn’t use the crockpot method this time as she did but just know if you head to her site, you’ll see how that’s done. Otherwise, pull out a large pot and get cracking.
Red Lentil, Chickpea and Tomato Soup with Smoked Paprika adapted from Kalyn’s recipe
Serves 6 to 8
1 large yellow onion, diced
1 tbsp olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp dried thyme
salt to taste
freshly ground pepper to taste
5 cups chicken or vegetable stock
1 cup red lentils
28 to 30 ounces canned chickpeas (garbanzo beans), rinsed
29 ounces (2 cans) petite dice tomatoes with juice
sour cream, plain yogurt or goat cheese for serving, optional
Heat the oil and butter in a large pot. Sauté the onion until it’s soft and starting to brown lightly, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, dried thyme, salt/black pepper (add a little here then do it to taste at the end). Sauté 2-3 minutes or until spices are fragrant.
Add the stock to the pot along with the red lentils and chickpeas. Bring to a boil then lower to a slow simmer for 25 to 35 minutes or until the lentils are starting to soften and dissolve into the soup. This time will vary with the age of the lentils.
When the lentils are starting to soften, add the diced tomatoes with the juice. Simmer for 30 or so more minutes or until the lentils and chickpeas are both quite soft. It’s at this point you can carefully puree the soup in batches. I did not do this. I just let it sit on the stovetop on low for the day until dinner and refrigerated the rest. It’s even better the next day. You can also freeze this recipe. Don’t forget some sour cream, plain yogurt or goat cheese when serving.
But if you’d like to puree it, here’s how: remove about half of the soup to a bowl. Puree the soup using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be careful.)
Stir the pureed soup back into the pot; taste and add more salt or fresh ground pepper if desired. Serve hot with some sour cream, plain yogurt or goat cheese if you want.