Smoky chickpea, red lentil & vegetable soup

Step by Step

Step 1

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.

Step 2

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.

Ingredient

Bay leaves

2 2
Salt

1 teaspoon 1 teaspoon
Freshly ground black pepper

0.25 teaspoon 0.25 teaspoon
Ground cumin

0.75 teaspoon 0.75 teaspoon
Olive oil

2 tablespoons 2 tablespoons
Dried thyme

0.5 teaspoon 0.5 teaspoon
Red lentils

0.33 cup 67 cup
Garlic cloves,

4 4
Medium yellow onion,

1 1
Large carrot,

1 1
14.5-ounce (411-g) can diced tomatoes

1 1
Low-sodium vegetable or chicken broth

4 cups 960 cups
15.5-ounce (439-g) can chickpeas,

1 1
Cooked vegetables,

1 cup 170 cup

Smoky chickpea, red lentil & vegetable soup

Summary

Step by Step

Step 1

Step 2

Ingredient

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