I’m still working my way through all the delicious recipes of the recent copy of Vegetarian Times Magazine. I wrote about making the Apple Custard Pie with Oatmeal Crust and how any issue of a magazine that devotes a whole section to oats is one well worth its weight in paper and ink. And now I have another recipe to rave about – the Smoky Split Pea Soup which became Smoky Lentil Soup because that’s what I had in my pantry. I love versatile recipes and thankfully with a bit of creativity most recipes are just that. This was no different. Here’s my version.
Smoky Lentil Soup
1 cup brown lentils
2 tablespoons olive oil
3/4 teaspoon bitter smoked paprika
1 heaping teaspoon chipotle puree (blend chipotle in adobo sauce till you have a puree)
1 large sweet potato, peeled and diced
1 medium onion
3 ribs celery, diced, including leaves
4 cloves garlic
6 cups water
1 small can diced tomatoes
1/2 teaspoon smoked salt (optional, but it was a nice final touch and brought out the smokiness of the soup all the more)
Heat the oil in a large sauce pan over medium heat. Add the chipotle puree and the smoked paprika, let cook for a minute or so. Then add the sweet potato, onion and celery. Cover and cook until the onions are soft, about 10 minutes. Add the garlic, let cook for a couple more minutes. Add the lentils and water. Bring to a boil then turn down to medium low and simmer for about 50 minutes or until the lentils are done. Add the salt and tomatoes and allow to simmer for 15-20 minutes longer.
This soup was sweet, savory, smoky and so good I almost let it all disappear before getting a picture.
Now I have to decide what to try next, the Vegetables Korma or the Garlic Kale Soup. Decisions, decisions.