Quick-cooking red lentils are a favorite for soups, going from dried-in-the-pantry to tender in 10 or 15 minutes and forming an economical, healthy base full of fiber and protein. Though my very favorite lentils are the du Puy variety (otherwise known as French green lentils), because of their subtle peppery flavor and the way they hold their shape after cooking, they also take awhile to cook. And in a soup, it's not all that important that they stay intact: the lentils that break up during cooking just add to the soup's body.
Lentils can be rather plain-tasting, so it's key to use assertive flavors when cooking them or the result will be an earthy, but plain-tasting sludge. This recipe, adapted from a Bulgarian soup a friend served me recently, relies on a shot of paprika and fresh thyme, which keep the chunky, tomato-y broth interesting. I added a little cayenne as well to raise the stakes. It's a warming soup to guiltlessly fill up on.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.
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