
How To Make Smoky Chickpea, Red Lentil & Vegetable Soup
Be ready to face those chilly nights head-on with this delicious vegetable soup. Its smoky broth is teeming with carrots, lentils, beans, and chickpeas.
Serves:
Ingredients
- 2tbspolive oil
- 1medium yellow onion,finely chopped
- 4garlic cloves,minced
- 1large carrot,diced
- ¼tspsmoked paprika
- ¾tspground cumin
- 4cupsvegetable broth,or chicken broth, low-sodium
- 14½ozdiced tomatoes,(1 can)
- â…“cupred lentils
- ½tspdried thyme
- 2bay leaves
- 1tspsalt
- ¼tspfreshly ground black pepper
- 14½ozchickpeas,(1 can), drained and rinsed
- 1cupvegetables,such as frozen peas or chopped green beans, cooked
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until soft.
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Add the garlic, carrots, smoked paprika and cumin; cook for 2 more minutes, stirring frequently so the garlic doesn’t brown.
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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, then cook for 10 minutes.
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Add the chickpeas, cover the pot and cook for 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
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Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary.
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For a thicker soup, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
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Ladle the soup into bowls, serve, and enjoy!
Nutrition
- Calories:Â 377.22kcal
- Fat:Â 9.21g
- Saturated Fat:Â 1.13g
- Monounsaturated Fat:Â 4.36g
- Polyunsaturated Fat:Â 2.56g
- Carbohydrates:Â 58.49g
- Fiber:Â 12.33g
- Sugar:Â 10.76g
- Protein:Â 18.28g
- Sodium:Â 524.60mg
- Calcium:Â 93.49mg
- Potassium:Â 817.76mg
- Iron:Â 4.75mg
- Vitamin A: 163.28µg
- Vitamin C:Â 16.69mg
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