Lentil Soup with Smoked Paprika and Pancetta

Serves 6

You can use regular paprika, but the smoked paprika is superb. The soup is plenty flavorful on its own, but a dollop of Greek yogurt or light sour cream and a little chopped fresh cilantro doesn't hurt one bit.

3 ounces pancetta, cut into small dice

1 large onion, cut into medium dice

2 medium carrots, cut into medium dice

1 celery stalk, cut into medium dice

3 large cloves garlic, minced

2 teaspoon cumin

2 teaspoon paprika (preferably smoked)

1/4 teaspoon cayenne pepper

1/2 cup white wine

2 quart chicken broth

1 pound lentils

Salt and ground black pepper

Cook pancetta in a large soup kettle over medium-high heat until fat renders and it starts to brown, 3 to 4 minutes. Add onions, carrots and celery; sauté until softened, 4 to 5 minutes. Add garlic, cumin, paprika, and cayenne; sauté until fragrant, 30 seconds to a minute. Add wine, continue to cook another minute or so. Add broth and lentils and bring to a boil. Reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes, adding water as necessary for a thick but not gloppy soup, Pour about half the soup in a blender; puree until smooth. Return soup to pot; simmer over low heat, stirring frequently and adjusting seasonings, including salt and pepper to taste, until heated though. Serve.