Smokey Lentil Soup


Tucked away in my Moleskine recipe notebook was a recipe that I tore out of the William’s Sonoma catalogue sometime in 2011. It was originally conceived to be made with a fancy soup blender, but I don’t think anyone needs a soup-dedicated kitchen appliance to concoct a really great soup.














This soup is very filling and warming and can be made vegetarian. It’s a perfect remedy for the sub-zero temperatures we have been experiencing  in Vienna. Warning, this soup is not very attractive once it has been blended, but it is delicious.

Smokey Lentil Soup

Adapted from the William’s Sonoma Catalogue


2 tbs. olive oil

1 small onion diced

1 carrot peeled and diced

1 stalk of celery diced

2 cloves minced garlic

1 tbs. tomato paste

2 tsp. smoked Spanish paprika

¼ cup canned diced tomatoes

¾ cup lentils (the original called for red, I only had green)

4 cups chicken or vegetable broth

salt and pepper to taste

Heat the olive oil on medium high heat in a heavy pot or Dutch oven. Sauté the onion, carrot, celery, garlic, tomato paste and paprika until the vegetables are soft. Add the tomatoes, lentils and broth and cook 35-40 minutes or until the lentils are tender. When the soup is finished cooking, blend with a hand blender/food processor or blender to the desired consistency.


One comment

  1. Now this is a recipe I want to try! I love making soups for lunch and dinner, especially when there is enough for left overs! Thanks for sharing!

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