Smoky Chickpea, Red Lentil & Vegetable Soup

Name: Smoky Chickpea, Red Lentil & Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 4 garlic cloves; 1 large carrot; Heaping ¼ teaspoon smoked paprika; ¾ teaspoon ground cumin; 4 cups low-sodium vegetable or chicken broth; 1 14.5-ounce (411-g) can diced tomatoes; ⅓ cup red lentils; ½ teaspoon dried thyme; 2 bay leaves; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 15.5-ounce (439-g) can chickpeas; 1 cup cooked vegetables

User Reviews

4.9

1,284 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
222 kcal
Course
Main Course
Cuisine
Indian, American

Smoky Chickpea, Red Lentil & Vegetable Soup

Iris Warren

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This warming, satisfying lentil and vegetable soup comes together in just 30 minutes.

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Ingredients

Servings

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
Heaping ¼ teaspoon smoked paprika
¾ teaspoon ground cumin
4 cups low-sodium vegetable or chicken broth
1 14.5-ounce (411-g) can diced tomatoes
⅓ cup red lentils
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 15.5-ounce (439-g) can chickpeas, drained and rinsed
1 cup cooked vegetables, such as frozen peas or chopped green beans

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Instructions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.

Notes

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.