Tuesday, March 15, 2011

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

I loved the smoked paprika in this CrockPot soup with red lentils, chickpeas, and tomatoes.
I've been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe for Spicy Roasted Butternut Squash with Smoked Paprika.  Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in More Make It Fast, Cook It Slow, by Stephanie from A Year of Slow Cooking.  This was another one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up.   And no matter how much we long for spring, you know there'll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it's a cold day where you are.

Saute a generous amount of chopped onion in olive oil, then garlic, smoked paprika and other spices and cook 2-3 minutes more.

Add the onions and spices to the crockpot along with red lentils, chickpeas, and chicken stock.  (Or use vegetable stock if you want a vegan soup.) 

Let the soup cook for 2-3 hours on high, until the lentils are very soft and starting to dissolve.

Add 2 cans petite diced tomatoes plus the juice and cook for 1-2 hours longer on high.

The lentils and chickpeas should both be quite soft when the soup has cooked this long.

Remove about half of the soup and puree completely with an immersion blender, food processor, or blender.  (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.)

Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot.  Mark and I liked it with a generous dollop of sour cream and Lisa ate hers plain.

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika
(Makes about 8 servings, recipe created by Kalyn)

(I used a 3.5 quart CrockPot.  I haven't frozen this soup, but I have no doubt that it freezes well, so make a double batch if you only have a big CrockPot.) 

1 large yellow onion, diced small
1 T olive oil
1 T minced garlic
1 tsp. smoked paprika
1 tsp. sweet paprika
(I buy both smoked and sweet paprika from Penzeys or The Spice House)
1/2 tsp. dried thyme
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, rinsed
5 C chicken or vegetable stock (or use 3 cans chicken or vegetable broth)
2 cans petite dice tomatoes with juice (14.5 oz. can)
sour cream or plain yogurt for serving, optional

Heat olive oil in frying pan and saute the diced onion until it's soft and starting to brown lightly, about 5 minutes.  Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.  

Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock.  Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup.  (I cooked mine for 2 1/2 hours.  Cooking time will depend partly on how old the lentils are.)

When lentils are starting to soften, add the 2 cans of diced tomatoes with juice.  Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft.  Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.)  Puree the soup you removed using an immersion blender, food processor, or blender.  (If you're using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)  

Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired.  Let soup cook about 15 minutes more, then serve hot, with sour cream of plain yogurt if desired.


South Beach Suggestions: 
Red lentils, chickpeas, and tomatoes are all  low-glycemic ingredients, approved for any phase of the South Beach Diet.  However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one.  This soup has other ingredients besides the lentils and chickpeas, but I would limit to a small serving for phase one.

Ten More Soups with Paprika or Smoked Paprika:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Goulash Soup with Red Peppers and Cabbage from Kalyn's Kitchen
Inspired by Farmgirl's Lentil Soup from Kalyn's Kitchen
Tomato and Cilantro Soup from Kalyn's Kitchen
Smoked Paprika and Chickpea Soup from Leite's Culinaria
Yellow Split Pea Soup with Smoked Paprika from Elena's Pantry
Pumpkin Soup with Smoked Paprika from Simply Recipes
Rutabaga Bisque with Smoked Paprika from Modern Beet
Creamy Tomato Soup with Smoked Paprika from Dog Hill Kitchen
Clean Out the Freezer Chili from The Perfect Pantry
Vegan Split Pea Soup with Smoked Paprika from Green Gourmet Giraffe
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

77 comments:

  1. I've been looking everywhere for smoked paprika! Now I really need to locate some!! This looks great. I love that you use the crockpot.

    ReplyDelete
  2. Mary, I see it in my grocery store nowdays, but I'm partial to ordering from Penzeys and The Spice House if you can't find it in your store.

    ReplyDelete
  3. I love smoked paprika, reminds me of paella. This soup looks wonderful Kalyn, so comforting and hearty.

    ReplyDelete
  4. Thanks Jeanette! It was great, especially for a meatless soup.

    ReplyDelete
  5. I am also a big fan of smoked paprika. Very nice soup Kalyn. No warm weather for us here, either.

    ReplyDelete
  6. I just made a pot of lentil and veggie soup this morning - mmmmm, I can't wait until lunch! I absolutely adore smoked paprika and usually buy mine from Penzeys as well (we have a Penzeys store here in Santa Monica).

    ReplyDelete
  7. Thanks Simona! Salt Lake is supposed to have snow in the next few days, so I'm trying to prepare myself mentally.

    ReplyDelete
  8. Dani, we were writing comments at the same time! And guess what, I've been to the Santa Monica Penzeys, great store. (My brother lives in Venice.)

    ReplyDelete
  9. Wow, I had some spare time this afternoon so I started blog-hopping and I am so glad I found yours! Can't wait to try some of your yummy recipes! (Love love love me some Penzeys!)

    ReplyDelete
  10. Erin, welcome! I've been a huge Penzeys fan for years.

    ReplyDelete
  11. Oh my Kalyn!!!!

    I love anything with a combination of legumes. While I've never had smoked paprika, I do have a smoker. Have you smoked your own? If so, do you roast it first?

    Sincerely,

    Andy

    ReplyDelete
  12. Andy I've never smoked my own paprika, but I bet it smells wonderful while it's smoking.

    ReplyDelete
  13. Sounds delicious. I think I'll dig out my Crock Pot and make a batch.

    ReplyDelete
  14. Oh, this sounds so good! My daughter will love you once I get around to making this. Thanks for sharing! :)

    ReplyDelete
  15. You are so welcome; hope she likes it!

    ReplyDelete
  16. Bookmarking! I love cooking any type of lentils in the slow cooker. They dissolve all on their own. And because I'm not really crazy about chickpeas, it's great for me to combine them with something I do love.

    ReplyDelete
  17. Lydia, I do think there are enough other tasty ingredients here to help you out with those chickpeas! (Or use another type of bean like cannellini if you prefer.)

    ReplyDelete
  18. I didn't use a crock pot because I was cooking the chickpeas in it. :) But I'm heading in to finish up the soup. This is exactly what I've been craving this week. Red lentils were on sale a few weeks ago at Sunflower and I stocked up. Can't get enough of them! I am really excited to try it with the paprika. Mmm...

    ReplyDelete
  19. This looks like a very hearty, fulfilling soup, and I love red and chickpea lentils. And the smoked paprika sounds like it would lend a wonderful flavour.

    ReplyDelete
  20. Thanks Sheena. I did like it a lot.

    ReplyDelete
  21. Kalyn, this is sooooo good! I'm eating my first bowl right now. This is going to be on my list of go-to soups. I love your recipes!

    ReplyDelete
  22. I love smoke paprika. Love it in gumbo and I bet it really makes this soup memorable too.

    ReplyDelete
  23. That soup looks amazing and I just ordered my first jar of smoked paprika. So I'll try your soup in about a week. Thanks.

    ReplyDelete
  24. That looks so good right now, Kalyn. Just got back from walking our dog and you're right, there's a lot of weather left that still warrants a good hearty soup. I love both the smoked paprika and the chickpeas in this recipe. Sounds like something my support group will love at the end of the month. The crockpot factor makes it so much easier for me, too. :-)

    Shirley

    ReplyDelete
  25. I feel kind of deprived that I've never had smoked paprika before but now I'm definitely going to have to give it a try! This soup sounds delicious and is full of some of my very favorite ingredients - chickpeas, red lentils...yum.

    ReplyDelete
  26. Lindsey, thanks for stopping back to let me know you liked it! So glad.

    Paula, love gumbo! Haven't made that for a long time.

    Laurie, have fun with the paprika.

    Shirley, don't you love it when you can use the CrockPot when you're having a busy day like that. Hope you enjoy the soup.

    Joanne, you *must* get some smoked paprika. I know you'll love it!

    ReplyDelete
  27. That soup looks wonderful. I love soup that looks as if you can stand a spoon up in it. It's lunchtime over here and my mouth is watering like a spaniel puppy's

    ReplyDelete
  28. This is a good thick and hearty soup. Hope you'll try it!

    ReplyDelete
  29. Great soup. They are excellent for cold days. Thanks Kalyn.

    ReplyDelete
  30. Thanks Jen. It's another cold day here today!

    ReplyDelete
  31. It makes me so happy to see this recipe - I just love smoked paprika and couldn't live without it now - often add it to any food - I find it means I have less salt - this soup looks delicious and nutritious - will be bookmarking it (and thanks for the link)

    ReplyDelete
  32. Johanna, you're so welcome, and glad you like this one!

    ReplyDelete
  33. I can't wait to try this! Going to make this this weekend - love this combo of flavors!!

    Mary

    ReplyDelete
  34. Hi Kalyn,
    It's my first time visiting your blog and I made this recipe. It was absolutely delicious and comforting. I'm always looking for ways to use smoked paprika and it tasted great in this soup. Thanks for sharing your recipe!

    ReplyDelete
  35. So glad you enjoyed the recipe!

    ReplyDelete
  36. I made this right after you posted it and it was deeeelicious! Also, it was VERY easy and using the crock pot was ingenious. I just loved this so thanks for sharing it.

    ReplyDelete
  37. I made this tonight with cayenne pepper instead of the sweet paprika. I am in love. Thank you so much for posting this!

    ReplyDelete
  38. Krista, so glad you liked it. Your spicy version sounds good!

    ReplyDelete
  39. This may sound like a dumb question and maybe the answer was already there but I passed over it: What size cans are the tomatoes? I am heading to Penzey's today for the smoked paprika and hoping to make the soup this weekend as our temperatures will be dipping back down into the 30s - ugh! But that is great soup weather!

    ReplyDelete
  40. Cindy, the tomatoes are 14.5 oz. cans. Should have specified,; I will add that to the recipe.

    ReplyDelete
  41. Can't wait to try this soup since I love soups, crock pots, red lentils and smoked paprika.

    I had the most incredible red lentil soup in London last year, but haven't come close to being able to recreate it. I think I'm going to have to settle for savoring the memory.

    ReplyDelete
  42. Martha, even when you can't recreate it, isn't it fun to have a great food memory like that!

    ReplyDelete
  43. Hi Kalyn, smoked paprika is addictive, indeed! I love it and used in this soup it must be scrumptious.

    ReplyDelete
  44. Hi Kalyn - Dumb girl here...are red lentils a dried thing in the dried beans aisle? I've only ever had heat and eat pre-seasoned plain old brown lentils from trader joes. And do they count as beans on south beach? That white bean julia child hummus is my downfall! I want it every day! Makes it hard to limit my bean-carbs! Thanks!

    ReplyDelete
  45. I usually find the red lentils at a natural foods store or Indian market, but they're great in soup. Yes, that counts as a dried bean but in soup like this with lots of other ingredients you have have a little more than the 1/3 - 1/2 cup serving.

    ReplyDelete
  46. Made this last night to lift my spirits after the cold, blustery "spring" day. Absolutely delicious! One of the yummiest meatless soups I've made in a while. I added some heat by mixing in a couple teaspoons of Mexican-style chili powder with the onion sautee.

    Thanks, as always, for the awesome recipe ideas!

    ReplyDelete
  47. Dana, so glad you enjoyed the soup. Love the idea of adding some chile powder too.

    ReplyDelete
  48. Kalyn,

    I got some red lentils specifically for this recipe, and I'm glad I did. They are much milder than the brown ones I typically use.

    Not only did this soup turn out to be fantastic... if I had remembered I used my last can of petite diced tomatoes instead of having to chop some stewed tomatoes... this would have been an incredibly quick and easy recipe. Did mine on the stove top because I was pressed for time, but I have a feeling it would be even better in a crock pot.

    Tried it with sweet potatoes? Seems like that would be yummy in it.

    ReplyDelete
  49. Izzy, you'll get hooked on the red lentils for soup. They are so good. I haven't tried this with sweet potatoes in it, but I'm guessing it would be great.

    ReplyDelete
  50. This soup was even better the second day. I used Italian stewed tomatoes, which turned out amazing, so I think I'll use that again when I make this soup AGAIN this weekend! So good. I think this is my favorite recipe of yours so far. :)

    ReplyDelete
  51. Izzy, so glad! Thanks for letting me know.

    ReplyDelete
  52. New to South Beach diet and looking for creative ways to enjoy phase 1...I put the ingredients into a calorie counter as well as the serving suggestion and the carbs for this soup are 32 per serving...it seems a bit high, but it does look like a good soup!

    ReplyDelete
  53. Deanna, the South Beach Diet does not count carbs. Instead it's based on the glycemic index, a measure of how quickly foods turn into sugar in the bloodstream. Beans and lentils are slow-digesting carbs, so they are approved for all phases for South Beach (although in smaller amounts for phase one.)

    ReplyDelete
  54. ive never bought red lentils before, also never tasted them so here i am at 30 trying new recipes. i took out your page and even though the husband and i havent tried them or chickpeas, i'm going to try this!! My question is...do i buy canned lentils or dryed lentils?

    ReplyDelete
  55. This recipe uses dried red lentils. If you have a hard time finding them, try a Middle Eastern or Indian grocery store or a health food market like Whole Foods. Hope you enjoy!

    ReplyDelete
  56. Just made it ; very good; used 2 large beefsteak tomatoes from the garden; A keeper recipe; very easy.

    ReplyDelete
  57. So glad you liked it, and love that you used tomatoes from the garden.

    ReplyDelete
  58. Charlotte, I am so glad you enjoyed the recipe. Unfortunately I can't let people post links here for other blogs or FaceBook recipe sites. If I do, my blog will be over-run with spam from people "advertising" their sites. Thanks for understanding.

    ReplyDelete
  59. Hi Kalyn,

    This soup looks delicious. I don't have a crock pot - do you have any suggestions on how to cook the soup (i.e simmering? and for how long?) in a regular pot?

    Thanks!

    ReplyDelete
  60. Rebecca, I've never made it without a crockpot so I could only guess, but I'd say it would be less than half the time on the stove.

    ReplyDelete
  61. I was excited to make this tonight...nice, thick & hearty. The flavor was pretty mild for our family so I added extra smoked paprika, cumin, red pepper flakes, & chili powder. I also added chopped kale & bacon. Definitely a keeper! Thank you!

    ReplyDelete
  62. Erin, glad you liked it. Your additions sound good!

    ReplyDelete
  63. Yum!! This looks wonderful. I saw my little sister pin in online :)

    ReplyDelete
  64. Very good. I made it as a stew (on the stove) with only 3 cups water. I added 2 bay leaves. In the end I added 1 T sherry vinegar

    ReplyDelete
  65. I love love love your site and this recipe! Just had it last night, it was amazing. I had an idea, I use my tablet in the kitchen for recipes, and I LOVE the fact that you have pictures for each step, however, it would be SUPER handy if when you are writing what ingredients to add with each step, if you put the amount. Just an idea! I find myself scrolling up and down from the steps to the ingredient list to see how much of this, that, etc. Feel free to ignore the idea if you think it's a waste of time though, haha! I value your site tremendously regardless!

    ReplyDelete
  66. Hi Jess, thanks for the nice feedback. I will think about that suggestion. Mostly I wonder if it will seem boring to people if it seems like I'm repeating the recipe twice, but hadn't thought about how you are using it.

    ReplyDelete
  67. I've made this soup many, many times, and it's delicious! It seems every third time I make it, I forget that the tomatoes don't go in with the rest of the ingredients. I can't remember if there's a difference in how it turns out. I'm a novice cook, and this got me wondering what the reason is for waiting to add the tomatoes. Do they get overcooked? Thanks again for all of your great recipes. I've made several of them over the years!

    ReplyDelete
  68. Acidy food like tomatoes can make it so the lentils don't soften.

    ReplyDelete
  69. Ah ha! Thank you for the explanation! It did seem to take the lentils longer to soften. Still tasty though!

    ReplyDelete
  70. I love this soup. Definitely a keeper!

    ReplyDelete
  71. Thanks Laura, so glad you enjoyed it!

    ReplyDelete
  72. I made this soup for dinner. It turned out great! Delicious!

    ReplyDelete
  73. Linda, so glad you enjoyed it! One of my favorites.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips