Description
A hearty and comforting smoky chickpea, red lentil, and vegetable soup packed with rich flavors from smoked paprika, cumin, and fresh vegetables. This nutritious and satisfying soup is perfect for a wholesome meal, ready in just 30 minutes and serves six.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, diced
- ¼ teaspoon smoked paprika (heaping)
- ¾ teaspoon ground cumin
- 4 cups low-sodium vegetable or chicken broth
- 1 (14.5-ounce or 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 or 439-g) can chickpeas, drained and rinsed
- 1 cup cooked vegetables (such as frozen peas or chopped green beans)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes. Then add the minced garlic, diced carrots, smoked paprika, and ground cumin. Stir frequently to avoid burning the garlic and cook for another 2 minutes to release the spices’ aroma.
- Simmer the Soup Base: Pour in the broth, diced tomatoes with their juice, red lentils, dried thyme, bay leaves, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook for 10 minutes to allow lentils and flavors to meld.
- Add Chickpeas and Continue Cooking: Stir in the drained and rinsed chickpeas. Cover again and simmer for an additional 10 minutes, allowing the chickpeas to heat through and soften further. Remove and discard the bay leaves once done.
- Blend to Desired Consistency: Carefully transfer about 2 cups of the soup into a blender. Remove the blender lid’s center piece and cover with a kitchen towel to prevent splatter. Purée until smooth and then return the puréed soup back into the pot. Stir well to combine. If you prefer a thicker texture, blend and add more soup accordingly.
- Finish and Serve: Add the cooked vegetables, such as frozen peas or chopped green beans, to the pot. Simmer just until the vegetables are heated through and the soup is hot. Ladle the soup into bowls and serve warm for a delightful, smoky, and nourishing meal.
Notes
- You can use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
- Adjust the smoked paprika and cumin to taste for more or less smoky or spicy notes.
- Puréeing a portion of the soup adds creaminess without dairy.
- Swap cooked vegetables based on what you have on hand—green beans, peas, or even spinach work well.
- For a thicker soup, blend more of the soup base before adding vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
