Smoky Red Lentil Soup With Cheddar Toasts Recipes

SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP

Steps:

• In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
• Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

SMOKY RED-LENTIL SOUP WITH CHEDDAR TOASTS

Steps:

• Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
• Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
• Serve soup with Cheddar toasts.

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Steps:

• Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
• Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
• Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
• Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
• Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.