|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.)
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.
(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.)