Smoky Tomato Lentil Soup

This spanish influenced Smoky Tomato Lentil Soup recipe is rich and satisfying. Sherry and paprika boost the flavor this pantry staple soup.

"With a little bit of this, and a little bit of that".... is a really good way to describe this Smoky Tomato Lentil Soup which was born on a chilly, RAINY evening. Yes, folks hell has frozen over... it actually RAINED in Southern California - WOO HOO!!!!!

Which of course called for ... soup. And after the eating marathon... aka "the holidays"  a hearty bowl of one of  my favorites - clam/corn chowder, French Onion or a creamy butternut squash soup was not  on the list -  too rich and too heavy and would not aid me in getting out of my stretchy pants one bit - so it was going to have to be a broth based, "heavy-on-the-vegetables one ."

And I couldn't stop thinking about lentils and about a soup my mother used to make. It's been years since I'd had it and to be honest, couldn't quite remember what it tasted like - but I did remember I liked it - and that was a good enough place to start. So I rummaged around in her recipe boxes - yes, that's right boxes as in 7 shoebox sized containers holding stacks of 3 x5 index cards.

Yup, I  do  come by my love of cooking honestly - LOL!!!

So, this Lentil Soup of My Mom's - pretty basic - onions, garlic, stock, lentils, tomatoes... but I wanted something... a little more. So I started re writing - eliminating this, subbing in that ... and this Smoky Tomato Lentil Soup was the result.

Hearty and filling, it's just the thing for a rainy day... and I'm really hoping I'll be making it often this winter!

📖Recipe

Smoky Tomato Lentil Soup

This spanish influenced Smoky Tomato Lentil Soup recipe is rich and satisfying.Sherry and paprika boost the flavor this pantry staple soup.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 333kcal

Author: Nancy Buchanan

Ingredients

• 2 Tablespoons olive oil
• 1 onion cut into ¼ inch dice
• 3 garlic cloves mashed to a paste
• 1 Tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• ¼ cup amontillado sherry
• 6 cups vegetable stock
• 1 – 14 oz. can fire roasted tomatoes
• 1 cup lentils rinsed and picked over
• 2 cups cubed Dutch yellow Potatoes
• ¼ teaspoon. pimente de espellete or cayenne pepper

Instructions

• In a large dutch oven, heat the olive oil over medium high heat. Add the onions and garlic and cook until the onion is translucent - about 5 minutes. 

  Add the smoked paprika, cumin and oregano and stir to combine. 

  Add the sherry and cook until almost all the liquid has evaporated, about 5 minutes. 

  Add the stock, tomatoes, lentils and potatoes.

   Bring soup to a boil and reduce to a simmer.

   Cover and simmer for 15 - 20 minutes or until the lentils and potatoes are tender. 

  Taste and adjust seasonings. Add the pimente de espelette or cayenne pepper to taste.

Nutrition

Calories: 333kcal | Carbohydrates: 49g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1426mg | Potassium: 917mg | Fiber: 18g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 14.8mg | Calcium: 79mg | Iron: 7.3mg

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