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
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.
Valentina says
Nancy, this soup looks amazing. The perfect bowl of comfort.
Nancy says
Awww... thanks Valentina!!
Carin says
This looks fantastic. I can't wait to try it with a big glass of red wine!
Nancy says
Thanks Carin! Ooohh.... red wine would definitely go beautifully with the soup!
Mark says
The combination of ingredients sounds wonderful. The photos are gorgeous.