Chunky Red Dal Soup

• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 3/4 teaspoon Spanish smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 3 cups water
• 1 cup dried red lentils, rinsed and drained
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon fresh lemon juice
• 1 teaspoon harissa
• Chopped fresh cilantro (optional)

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.

2. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.

VERDICT: Yum! I've resisted buying smoked paprika for years, but no more--this soup truly is smoky and spicy and earthy and delicious. I couldn't find harissa, so I substituted chile paste--I can't say what difference it would make to have used it, but the results were good. Keep!