Smoky Chickpea, Red Lentil & Vegetable Soup

Name: Smoky Chickpea, Red Lentil & Vegetable Soup
Yield: 6
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; 1 large carrot, diced; 1/4 tsp heaping smoked paprika; 3/4 tsp ground cumin; 4 c low-sodium vegetable broth; 1 14 ½ oz. can diced tomatoes, with their juice; 1/3 c red lentil; 1/2 tsp dried thyme; 2 bay leaf; 1 tsp salt; 1/4 tsp freshly ground black pepper; 1 15.5 oz.can chickpeas, drained and rinsed; 1 c cooked vegetables, such as peas or chopped green bean

Smoky Chickpea, Red Lentil & Vegetable Soup

0 mins

Total time

6

Serving

15

Ingredients

Enable cook mode

Ingredients

Tbspolive oil

medium yellow onion, finely chopped

garlic cloves, minced

large carrot, diced

¹⁄₄

tspheaping smoked paprika

³⁄₄

tspground cumin

clow-sodium vegetable broth

14 ½ oz. can diced tomatoes, with their juice

¹⁄₃

cred lentil

¹⁄₂

tspdried thyme

bay leaf

tspsalt

¹⁄₄

tspfreshly ground black pepper

15.5 oz.can chickpeas, drained and rinsed

ccooked vegetables, such as peas or chopped green bean

Directions

Step 1

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrot, smoked paprika, and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.

Step 2

Add the broth, diced tomatoes, lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for 10 minutes. Add the chickpeas, re-cover the pot, and cook 10 minutes more. Fish out the bay leaves.

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