Lentil soup was one of my grandfather’s favorites, and my “five-alarm” version of it certainly pays homage to his dedicated service as a firefighter. Just when the heat of the Sriracha feels like it might engulf your palate, the finishing dollop of sour cream really helps tame the flames

　　

Ingredients

makes 6 to 8 servings

　　2 tablespoons olive oil

　　2 red onions, chopped

　　3 large carrots, chopped

　　5 cloves garlic, minced

　　2 tablespoons smoked paprika

　　2 tablespoons ground cumin

　　3 bay leaves

　　1 tablespoon tomato paste

　　3/4 cup Sriracha, plus more for garnish

　　1 (14 1/2-ounce) can stewed tomatoes

　　1 pound red lentils

　　8 cups vegetable stock

　　Salt and freshly ground black pepper

　　Sour cream, for garnish

　　Chopped fresh cilantro or chives, for garnish

　　

Step 1

Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and sauté until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin,bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon.

　　

Step 2

Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro, and perhaps a last minute squiggle of Sriracha for color and zip.

　　

OVER THE TOP TIP

Step 3

Instead of garnishing with a spoon of plain sour cream, try a dollop of Sriracha Sour Cream (page 24) in your bowl to bring on some extra pain.

　　The Sriracha Cookbook