Smoked Paprika And Red Bell Pepper Soup Food

RED LENTIL SOUP WITH SMOKED PAPRIKA

Red Lentil Soup with Smoked Paprika image

Quick-cooking red lentils have a sweet, mild flavor that pairs well with rich paprika.

Yield serves 8 generously, with leftovers

Number Of Ingredients 17

Ingredients

2 tablespoons expeller-pressed vegetable oil
1 medium onion, diced
1 small celery stalk, diced
2 small carrots, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper
2 teaspoons hot or sweet smoked paprika, or a combination, to taste
2 teaspoons sweet (unsmoked) paprika
1 teaspoon ground cumin
1 cup dry white wine
2 medium tomatoes, chopped
3 cups red lentils
Large pinch (about 15 threads) of saffron
1 teaspoon sugar
Juice of 1 lemon
Yogurt or crème fraîche (page 224), for serving
Leaves of fresh tender herbs, such as cilantro or dill, for serving

Steps:

Heat the oil in a large heavy pot over medium heat, and add the onion, celery, carrots, and bell pepper. Reduce the heat, season with salt and pepper, and sauté, stirring frequently, for about 5 minutes, until wilted and starting to color. Add both paprikas and the cumin, and briefly toast until fragrant. Deglaze the pan with the wine, and once it has bubbled away, add the tomatoes, season again with salt, and stir well. Cook until most of the tomato juices have reduced, about 3 minutes.
Add the lentils, 2 1/2 quarts water, the saffron, and the sugar. Bring to a simmer and cook over medium-low heat until the lentils are completely tender, 10 to 15 minutes.
Give the soup a few pulses with an immersion blender to create a creamy but still chunky texture. Add the lemon juice and check the seasoning. Serve with a dollop of yogurt and herb leaves.

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Smoked Paprika and Red Bell Pepper Soup image

I found this very yummy soup whilst looking for recipes to use smoked paprika. I haven't been able to buy it here in town, so I'm pretty excited. The original recipe has more chillies if you wish.Prep time includes blackening, sweating and peeling those peppers! This would be a good vegetarian recipe made with veggie stock, or even vegan if you omit the cream too.

Provided by JustJanS

Categories Peppers

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 fleshy red bell peppers
2 tablespoons olive oil
2 onions, peeled and chopped
2 cloves garlic
2 red chilies, chopped
1 teaspoon smoked paprika
4 cups chicken stock or 4 cups vegetable stock (for a vegetarian version)
3 small potatoes, peeled and diced
3 -5 sprigs parsley
3 -5 sprigs fresh thyme
1 tablespoon chopped fresh thyme, extra
1 tablespoon balsamic vinegar
1/4 cup light cream (optional)

Steps:

Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
Cook the onions, garlic and chillies until soft, but not brown.
Add the paprika and cook for 1 more minute.
Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
Remove the herb sprigs.
Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
Serve hot with garlic bread, or cold garnished with guacomale.

Nutrition Facts : Calories 238.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 4.8, Sodium 244.5, Carbohydrate 35.9, Fiber 6.3, Sugar 12.7, Protein 8.2

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