Red lentil chickpea soup

Nice/ yummy

• 
  
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping 1/4 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon of turmeric or to taste (optional)
• 4 cups low-sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt (or add at the end to taste)
• 1/4 teaspoon freshly ground black pepper (or just add at end according to taste)
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 1 cup or so of vegetables ( frozen corn, frozen peas & frozen chopped green beans)

D

 

Directions

Place enough broth in a big pot to cover the bottom and cook the onions for 5 minutes with the carrots. Add the garlic, smoked paprika and cumin; cook about 2 min, stirring so garlic doesn't brown--you can add more of the broth as needed.

Add the rest of the broth, tomatoes, lentils, thyme, bay leaves, turmeric, salt and pepper (or do the salt and pepper at the end to taste).   Bring to boil then cover and simmer until red lentils are done--ten or 15 minutes (however some red lentils take a much longer time depending on the brand). When the lentils are done, add the frozen veggies and cook about ten minutes more until all the veggies are cooked to your desired tenderness.

Take your can of chickpeas and drain. Mash about 1/3 or so of them with a potato masher or in blender.  Add to the soup.  Taste and season with salt and pepper if desired.