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)
⅓cupred 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
Preparation
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!
