LENTIL AND VEGETABLE SOUP WITH SMOKED PAPRIKA Vegan (omit dairy topping)

Quick-cooking and versatile lentils make a great pot of soup. A good source of protein and fiber, they are filling and luscious. The smoked paprika adds a haunting aroma and taste, reminiscent of bacon.

Cook Time: 35 minutes
Serves: 6 to 8

2	tablespoons extra-virgin olive oil
2	cups large dice (½ inch) onions
2	cups carrot chunks (about ½ inch)
1	cup large dice (½ inch) celery, plus a leafy top, chopped
3	garlic cloves, grated
1½	teaspoons smoked paprika (preferably Pimentón de la Vera; see [>])
1½	cups brown lentils
1	bay leaf
1	tablespoon tomato paste
	Coarse salt and freshly ground black pepper
½	cup plain low-fat yogurt or sour cream (optional)
2	tablespoons finely chopped fresh cilantro

1. Heat the oil in a soup pot until it is hot enough to sizzle a piece of onion. Add the onions and cook, stirring, over medium-low heat until the onion is golden, about 10 minutes. Add the carrots, celery and celery top, garlic and paprika and cook, stirring, until the vegetables are softened and coated with the seasonings, about 5 minutes.
2. Add 6 cups water, the lentils and bay leaf and bring to a boil. Cook, uncovered, over medium-low heat until the lentils and vegetables are tender, about 20 minutes. Stir in the tomato paste, 1 teaspoon salt and a grinding of black pepper. Taste and add more salt and pepper if needed.
3. Ladle the soup into bowls. Garnish each bowl with a swirl of yogurt or sour cream (if using) and a sprinkling of cilantro.

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Make a Meal

Serve with Toasted Flatbread (Naan) with Blistered Cherry Tomatoes, Arugula and Red Onion ([>]) and Roasted Cauliflower "Steaks" ([>]).

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