Quick Red Lentil Soup with Smoked Paprika

Preparation

1. Rinse the red split lentils under cold running water in a fine mesh sieve until the water runs clear. Set aside to drain.
2. Finely dice the onion and mince the garlic cloves.

Build the Aromatic Base

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion with a pinch of salt. Sauté for 5 to 6 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic, 1.5 teaspoons of smoked paprika, 1 teaspoon of ground cumin, and 1 tablespoon of tomato paste. Cook, stirring constantly, for about 1 minute until fragrant and deeply coloured.

Simmer the Soup

1. Pour in the rinsed red lentils, 1 litre of vegetable stock (or water), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot.
2. Bring the mixture to a rolling boil over medium-high heat, then lower the heat to a gentle simmer. Cover with a lid slightly askew and simmer for 18 to 20 minutes, until the lentils are completely tender and starting to break down.

Finish and Serve

1. For a smooth and creamy texture, use an immersion blender to partially purée the soup (blend for 10 to 15 seconds to leave some hearty texture, or fully purée if you prefer a silky soup).
2. Squeeze in the juice of half a lemon and stir through. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
3. Ladle into warm bowls, garnish with a light sprinkle of smoked paprika, and serve immediately.