Ingredients

• 2 tablespoons water
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 large carrot, diced
• ¼ - ½ teaspoon smoked paprika
• ¾ teaspoon ground cumin
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• ⅓ cup uncooked red lentils
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1 (14.5 oz) can chickpeas, drained and rinsed
• ½ cup green beans, fresh or frozen
• ½ cup frozen peas

Instructions

• 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.
• Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently so garlic doesn’t brown.
• 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.
• Add chickpeas, cover pot, and cook for an additional 10 minutes.
• 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.
• Add green beans and peas and simmer until vegetables are tender.

Ready in about 50 minutes
Makes 6-8 servings