On a cold wintry day, nothing hits the spot better than a warm bowl of savory soup.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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.
Prep Time: 50 minutes Serving Size: 6-8 servings
