Best 2 Smoky Red Lentil Soup With Cheddar Toasts Recipes

Indulge in a hearty and flavorful culinary experience with our smoky red lentil soup, a comforting dish that tantalizes your taste buds with its rich, earthy flavors. This vegetarian soup is not only delectable but also packed with wholesome ingredients, making it a nourishing and satisfying meal. Accompanied by its perfect partner, cheddar toasts, this soup and toast duo is guaranteed to warm your soul on a chilly day.

The smoky red lentil soup boasts a delightful smokiness from paprika and a hint of heat from cayenne pepper, while the red lentils provide a hearty and protein-packed base. Simmered in a flavorful broth, the lentils become tender and absorb all the delicious flavors of the aromatic spices. The soup is then finished with a touch of lemon juice, adding a refreshing brightness that perfectly balances the smokiness and spice.

The cheddar toasts, a delightful complement to the soup, are the perfect combination of crispy and cheesy. Thick slices of bread are toasted until golden brown, then topped with a generous amount of melted cheddar cheese. The result is a toast that is irresistibly crunchy on the outside and gooey and flavorful on the inside.

Whether you're a vegetarian looking for a satisfying and nutritious meal or simply seeking a cozy and comforting dish, this smoky red lentil soup with cheddar toasts is sure to hit the spot. So gather your ingredients and let's embark on a culinary journey that will leave you feeling warm, content, and utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKY RED-LENTIL SOUP WITH CHEDDAR TOASTS

Smoky Red-Lentil Soup with Cheddar Toasts image

Categories Soup/Stew Onion Pepper Broil Quick & Easy Cheddar Bacon Lentil Carrot Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 qt water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices

Steps:

Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
Serve soup with Cheddar toasts.

RED LENTIL SOUP WITH SMOKED PAPRIKA

Red Lentil Soup with Smoked Paprika image

Quick-cooking red lentils have a sweet, mild flavor that pairs well with rich paprika.

Yield serves 8 generously, with leftovers

Number Of Ingredients 17

Ingredients

2 tablespoons expeller-pressed vegetable oil
1 medium onion, diced
1 small celery stalk, diced
2 small carrots, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper
2 teaspoons hot or sweet smoked paprika, or a combination, to taste
2 teaspoons sweet (unsmoked) paprika
1 teaspoon ground cumin
1 cup dry white wine
2 medium tomatoes, chopped
3 cups red lentils
Large pinch (about 15 threads) of saffron
1 teaspoon sugar
Juice of 1 lemon
Yogurt or crème fraîche (page 224), for serving
Leaves of fresh tender herbs, such as cilantro or dill, for serving

Steps:

Heat the oil in a large heavy pot over medium heat, and add the onion, celery, carrots, and bell pepper. Reduce the heat, season with salt and pepper, and sauté, stirring frequently, for about 5 minutes, until wilted and starting to color. Add both paprikas and the cumin, and briefly toast until fragrant. Deglaze the pan with the wine, and once it has bubbled away, add the tomatoes, season again with salt, and stir well. Cook until most of the tomato juices have reduced, about 3 minutes.
Add the lentils, 2 1/2 quarts water, the saffron, and the sugar. Bring to a simmer and cook over medium-low heat until the lentils are completely tender, 10 to 15 minutes.
Give the soup a few pulses with an immersion blender to create a creamy but still chunky texture. Add the lemon juice and check the seasoning. Serve with a dollop of yogurt and herb leaves.

Tips:

Use the right lentils. Red lentils are the best choice for this soup because they cook quickly and break down easily, creating a smooth and creamy texture. If you can't find red lentils, you can use brown or green lentils, but they will take longer to cook.
Don't skip the spices. The spices in this soup are what give it its smoky and flavorful taste. Be sure to use a good quality smoked paprika and cumin.
Add some heat. If you like spicy soup, add a pinch of cayenne pepper or a few dashes of hot sauce.
Garnish with your favorite toppings. Cheddar cheese, sour cream, and green onions are all great options. You can also add a dollop of yogurt or a drizzle of olive oil.

Conclusion:

This smoky red lentil soup is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.