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Spanish-Style Red Lentil Soup

Makes about 3 quarts
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Course Soup

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion diced in 1/4-inch bits, about 1 cup
  • 2 stalks celery diced in 1/4-inch bits, about 1 cup
  • 1 medium red bell pepper diced in 1/4-inch bits, about 1 cup
  • 2 small carrots diced in 1/4-inch bits, about 1/2 cup
  • 3 - 4 cloves garlic minced, about 1 tablespoon
  • 1 large bay leaf
  • 2 teaspoons Mediterranean oregano dried is fine
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon piment d'esplette or to taste (substitute cayenne pepper)
  • 1/8 teaspoon saffron threads crumbled and "bloomed" in 2 tablespoons dry white wine or water
  • 1 14.5 oz. can diced tomatos (I use fire-roasted for extra flavor, but regular are fine.)
  • 1 + 1/2 cup dried red lentils
  • 1 quart chicken or vegetable broth low-sodium
  • 2 cups water or as needed to obtain desired consistency
  • Salt and freshly ground black pepper to taste
  • Fresh lemon wedges and additional extra-virgin olive oil to drizzle over soup at serving
  • Minced flat leaf parsley for garnish

Instructions
 

  • Heat 2 tablespoons olive oil in a 4-quart saucepan over medium-high heat until it just begins to shimmer.  Add the onion and celery, stirring together and sauté until softened, about 3 minutes.  Add the red pepper, carrots, and garlic and continue cooking until the
    all are softened and aromatic, another 3 – 4 minutes.
  • Add the bay leaf, oregano, both paprikas, and piment d’esplette, then stir well to combine. Add in the saffron and the blooming liquid, and can of diced tomatoes.  Finally add the 1-quart of stock and 2 cups of water. Stir all to combine well.
  • Bring to a slow boil, then reduce the heat to low and simmer until the lentils are tender, about 20 - 30 minutes.
  • With an immersion blender, use short bursts to coarsely puree the soup. Alternatively, remove about half of the soup to a food processor or regular blender and pulse a few times to achieve a coarse texture.  Add the pureed portion back to the pot.  The soup should be a bit chunky.  Taste and adjust seasonings to suit.
  • Ladle the soup into bowls then drizzle with olive oil and a spritz of fresh lemon juice.  Garnish with flat-leaf parsley and serve.