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

　　

Ingredients

serves 8 generously, with leftovers

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Cooking in the Moment