regular readers know i like to keep things simple.

lentil soup is a favorite at my house – it’s easy, it’s tasty, it’s nutritious – and, best of all, red lentils cook up in a jiffy, making this dish fast, too. the bit of smoked paprika takes this soup beyond your regular lentil soup and gives it a deep smoky flavor.*

the other key to this dish is the swirl of fruity extra virgin olive oil as a garnish – it adds a smoothness and lusciousness to every bite. i’m also partial to a sprinkle of freshly toasted cumin seeds on top of that swirl of olive oil  – heat a small frying pan over high heat, add a teaspoon or so of cumin seeds, cook – shaking the pan to keep the seeds moving – until they smell beyond fabulous (30 – 60 seconds), use as is or crush them slightly in a mortar and pestle.

* smoked paprika (mild, bittersweet, or hot – it’s your choice) is a spanish thing — fancier stores carry it, or you can get it from the spanish table.

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites
Blogger: the dinner files
Recipe Wizard: localfoods.about.com
Radio Girl: eat that radio
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as

[ Photos courtesy of Molly Watson, wlayton. ]