Spanish Pardina Lentil Soup

This soupy lentil dish is a wonderful meal to make on a lazy weekend afternoon. You will have leftovers for weekday lunches, unless you serve it to a larger group, and it will only improve each time you reheat it. Pulses are like that! Magic.


A couple words about paprika and pimenton: for this, I am calling to use the spicy Pimenton De La Vera from La Vera, Spain. This is a smoked paprika. You may be confused here and that is just fine, because for several hundred years, the Spanish word pimenton has referred to any paprika (originally from Central Europe), sweet or spicy, smoked or not. You certainly could use a non-smoked paprika, but I would implore you to pick up some of the smoked stuff. It's fabulous in anything Mediterranean, with chickpeas, lemon, meats, etc.
Don't bother soaking the lentils, they do not need it. These particular lentils are well-known for keeping their shape even through a lot of cooking and re-heating, so if you ever need a non-mushy presentation lentil, this would be it. Generally, lentils cook much quicker than beans, so it's not a concern.

Other notes: this recipe is more of a template. Non-negotiable is probably the mirepoix, though I often like to add leeks to my mirepoix. If you have some sausage, or some fancy olive oil, or some mushrooms, go ahead and add them if you want to experiment. This type of dish is quite forgiving.
Let's mention garnishes: mixed fresh herbs such as flat-leaf parsley and chives, a crumbly sheep cheese (if you happen to have aged Manchego, go for it!), pitted green olives, and soft-boiled egg quarters all work fabulously in my opinion. The cheese and olives are absolutely the best for adding some salt and some umami to the richness of the lentils. Skip if you want, but at your own risk!

Tool recommendations: nothing in particular, really.

Pardina Lentil Soup

Recipe by Cowen Park Kitchen

A flavorful and simple Spanish lentil soup.

Yield: 4-6 servings

Ingredients

• 3/4 c. Spanish or Pardina lentils, dry
• 3 c. (+ more if needed) water
• 1 T. finely diced celery
• 1 1/2 T. finely diced carrot
• 1 T. finely chopped leek
• 2 medium cloves finely chopped garlic
• 1/2 t. finely chopped fresh cayenne or other sweet-hot pepper, seeds removed
• 1 1/2 t. tomato paste
• 1/2 bay leaf
• 1-2 sprigs fresh thyme
• 1 t. pimenton (smoked paprika)
• several grates fresh lemon zest + a hearty squeeze of lemon
• freshly grated pepper
• kosher salt, to taste
• lightly hopped beer, sherry, or wine for deglazing
• butter, to finish (optional)

Method

1. Chop your vegetables to make a lovely mirepoix.
2. Saute in 2 or so teaspoons bacon fat or olive oil until taking some color. Add bay leaf and thyme, then tomato paste. Season with black pepper but not salt yet.
3. Right before you think the tomato paste is burning (push it, the flavors develop substantially if you almost almost burn it, I promise).
4. Deglaze with around 1/8 cup beer, sherry or wine.
5. Add pimenton and dry lentils. Stir around to distribute seasoning.
6. Add water, stir well, and add lemon zest.
7. Reduce heat so that the lentils are at an easy simmer for 20-40 minutes. This can depend on your desired level of wateriness. Add more water to keep level just above the lentils. 
8. Adjust seasoning and add lemon juice as necessary. You may finish with a "pat" (take that how you want to) of butter if you desire to.