In a large pot, heat water over medium heat. Add onions and cook until soft, about 5 minutes. If the pan starts to brown, add 2 additional tablespoons of water.
2
Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently so garlic doesn’t brown.
3
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, and salt and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 10 minutes.
4
Add chickpeas, cover pot, and cook for an additional 10 minutes.
5
Take out the bay leaves, and then transfer 2 cups of the soup to a blender and puree until smooth. Add the pureed soup back in the pot and stir.
6
Add green beans and peas and simmer until vegetables are tender.
Nutrition Facts
8 servings
Serving size
1 cup
Amount per serving
Calories101
% Daily Value *
Total Fat1g2%
Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol0mg
Sodium590mg26%
Total Carbohydrate19g7%
Dietary Fiber 5g18%
Total Sugars 3g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2tbspwater
1yellow onion, finely chopped
4cloves garlic, minced
1large carrot, diced
½tspsmoked paprika
¾tspground cumin
4cupslow-sodium vegetable broth
1(14.5 oz) can diced tomatoes
⅓cupuncooked red lentils
½tspdried thyme
2bay leaves
1tspsalt
1(14.5 oz) can chickpeas, drained and rinsed
½cupgreen beans, fresh or frozen
½cupfrozen peas
Directions
1
In a large pot, heat water over medium heat. Add onions and cook until soft, about 5 minutes. If the pan starts to brown, add 2 additional tablespoons of water.
2
Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently so garlic doesn’t brown.
3
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, and salt and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 10 minutes.
4
Add chickpeas, cover pot, and cook for an additional 10 minutes.
5
Take out the bay leaves, and then transfer 2 cups of the soup to a blender and puree until smooth. Add the pureed soup back in the pot and stir.
6
Add green beans and peas and simmer until vegetables are tender.
AuthorLife and Health Network