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.
In a large pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until soft.
Add the garlic, carrots, smoked paprika and cumin; cook for 2 more minutes, stirring frequently so the garlic doesn’t brown.
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.
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.
Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary.
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.
Ladle the soup into bowls, serve, and enjoy!
- Calories: 377.22kcal
- Fat: 9.21g
- Saturated Fat: 1.13g
- Monounsaturated Fat: 4.36g
- Polyunsaturated Fat: 2.56g
- Carbohydrates: 58.49g
- Fiber: 12.33g
- Sugar: 10.76g
- Protein: 18.28g
- Sodium: 524.60mg
- Calcium: 93.49mg
- Potassium: 817.76mg
- Iron: 4.75mg
- Vitamin A: 163.28µg
- Vitamin C: 16.69mg
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