It’s the time of year when we’re looking to lighten up our meals, and hopefully lightening up cooking duties after months of large holiday meals. This soup checks the boxes for both and can be made from a well-stocked pantry. Bonus: it scales up nicely to feed a crowd!
Several trips to Spain over the years (decades) have firmly solidified my love of Spanish flavors. It started with a choice work assignment in the ‘90s when I was in corporate real estate and was tasked to complete a strategic plan for the company’s Spain real estate portfolio. Based in Madrid for weeks, I had ample opportunity to explore many neighborhoods and dine at all manner of restaurants near and far (No kitchen with hotel living!).
In recent years I look forward to visiting and spending time with my collge mate, Joan, who makes her home in Madrid. In various trips I’ve crisscrossed the country from Barcelona to Navalcán, Bilbao to Menorca, and always, back to beloved Madrid.
Always, always upon returning home my suitcase is packed with Spanish spices and foodstuffs – all that U.S. Customs will permit! It’s no surprise my pantry and ‘fridge are usually stocked with the ingredients for this soup.
The list of ingredients looks long, but many of the items are “staples” in many kitchens.
The spices and even vegetables can be changed up to suit your taste. I’m not a fan of cooked carrots, and in many recipes calling for them, I think they can take the dish in a too sweet direction. But if that’s what you love about carrots, then you know what to do…
Note: Soaking the saffron in liquid (wine or water) in preparation for cooking is called “blooming”, which draws the most flavor out of the most expensive spice (by weight) in the world.
Spanish-Style Red Lentil 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.
