Red Lentil Soup with Smoked Paprika

• 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 creme fraiche (page 224), for serving
• Leaves of fresh tender herbs, such as cilantro or dill, for serving

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

expellerpressed, onion, celery stalk, carrots, red bell pepper, kosher salt, paprika, sweet, ground cumin, white wine, tomatoes, red lentils, saffron, sugar, lemon, creme fraiche, fresh tender herbs

Taken from www.epicurious.com/recipes/food/views/red-lentil-soup-with-smoked-paprika-377671 (may not work)