Recipes Soups Basics Smoky Lentil Soup with Grown-Up Grilled Cheese Sandwiches

Smoky Lentil Soup with Grown-Up Grilled Cheese Sandwiches

Smoky Lentil Soup with Grown-Up Grilled Cheese Sandwiches is rated 5.0 out of 5 by 5.
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Prep Time: 30 minutes
Cook Time: 65 minutes
Servings: 4

Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches.

Ingredients:

  • 3 thick-cut bacon slices 
  • 2 Tbs. olive oil 
  • 1 small yellow onion, diced 
  • 1 carrot, peeled and cut into 1/4-inch dice 
  • 1 celery stalk, cut into 1/4-inch dice 
  • 1 tsp. minced garlic 
  • 1 Tbs. tomato paste 
  • 1 tsp. smoked paprika 
  • 1/4 cup canned diced tomatoes, drained 
  • 3/4 cup Red Chief lentils, picked over and rinsed 
  • 4 cups chicken broth 
  • Kosher salt and freshly ground pepper, to taste 
  • Sour cream for garnish 
  • Grown-up grilled cheese sandwiches for serving  

Directions:

Preheat a griddle or sauté pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 5 to 6 minutes. Drain on paper towels. Chop the bacon coarsely.

In a Cuisinart soup maker and blender set on high heat, warm the olive oil. Add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook until the vegetables just start to soften, about 25 minutes, opening the lid occasionally to stir. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, 35 to 40 minutes. Using a towel, hold the lid down and pulse 5 times to lightly puree some of the soup mixture. Season with salt and pepper.

Pour the soup into warmed bowls and garnish with sour cream and the bacon. Serve immediately with grilled cheese sandwiches. Serves 4.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Spell Binding & Delish - They Wanted More People usually "poo-poo" five star ratings; how many recipes can actually be five stars? Well, first, taste is subjective. :) But, this recipe warrents the "kudos." The smoky Paprika is a must unless you use some sort of "smoke" to replace it. I did make the soup as originally written and then made another batch [they wanted more] and doubled the veggies so that it resembled a stew more than a soup. I ran out of canned tomatoes so I blanched a large beef steak to peel off the skin and diced it up. The bacon and sour cream add a dimension I wasn't prepared for, it's great! Of course if you don't have it on hand, don't worry it's just as tasty. Magnifico!
Date published: 2014-04-17
Rated 5 out of 5 by from Amazing and super easy! I don't have the soup-making blender so i just wing it in a pot...but that allows me to triple the recipe and freeze in 2 bowl servings. It reheats well in the microwave. It's delicious as written, but I now add some cooking chorizo (cooked and crumbled in the pot first), i also sub Sofrito for the tomato paste. I don't use red lentils anymore, but use a quality lentil from La Tienda (also get the chorizo there) YUM!
Date published: 2013-01-01
Rated 5 out of 5 by from Great Recipe This recipe was fantastic. I made this with my sister for dinner, and we had just had lentil soup at a restaurant. We loved the soup, and I am about to make it again. I would definitely recommend this recipe for an easy wintery meal.
Date published: 2012-11-06
Rated 5 out of 5 by from This soup is addicting! Several times, I have made this soup on the stove. Once I made it with turkey bacon and the last time with 1/2 cup of diced ham. Great to make with leftover Easter ham! My family and company love it!
Date published: 2012-03-29
Rated 5 out of 5 by from Exceeds expectations... Made the recipe exactly as published, and it was fantastic. Next time I'll do as others and use turkey bacon and yogurt. The smokiness of the paprika really adds to the complex flavors of the soup. I added an additional 1/4 teaspoon, and it was great. I love full flavored dishes...and this did not disappoint. Thanks for the recipe WS!
Date published: 2012-01-30
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