Red Lentil + Chickpea Soup

Name: Red Lentil + Chickpea Soup
Ingredients: 1/4 cup extra-virgin olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 4 garlic cloves, minced; Kosher salt; 3 tablespoons tomato paste; 1 teaspoon ground cumin; 6 cups vegetable broth (I use boiling water and BTB); 1 cup dried red lentils; One 14-ounce can chickpeas (drain BUT RESERVE THE LIQUID!! for the latkes); The juice of 1 lemon; 1 teaspoon pimentón (smoked Spanish paprika); 1 teaspoon ground coriander

5 steps

Updated at: Tue, 21 Nov 2023 23:06:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories447.2 kcal (22%)

Total Fat17.4 g (25%)

Carbs57.5 g (22%)

Sugars8.1 g (9%)

Protein19.1 g (38%)

Sodium1566.7 mg (78%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupextra-virgin olive oil

3 tablespoonstomato paste

1 teaspoonground cumin

6 cupsvegetable broth

I use boiling water and BTB

1 cupdried red lentils

1 x 14 ouncecan chickpeas

drain BUT RESERVE THE LIQUID!! for the latkes

1juice of lemon

1 teaspoonpimentón

smoked Spanish paprika

1 teaspoonground coriander

Instructions

Step 1

Place the olive oil in a heavy pot over medium-high heat. Add the onion, carrot, and garlic and season with a large pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes.

Step 2

Add the tomato paste and the spices and cook until very fragrant and almost sticky, about 2 minutes.

Step 3

Add the broth, lentils, and chickpeas and turn the heat to high. Once it boils, turn the heat to low, partially cover the pot, and simmer until lentils are soft, about 30 minutes.

Step 4

Once the lentils are soft, if you’d like, blend half of the soup in a blender or using an immersion blender. This is optional!

Step 5

Right before serving, stir in the lemon juice + season the soup to taste with more salt if needed.