Smoky Chickpea, Red Lentil & Vegetable Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping ¼ teaspoon smoked paprika
• ¾ teaspoon ground cumin
• 4 cups low-sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• ⅓ cup red lentils
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• ​1 cup cooked vegetables.  Your choice.  Any that are left over.  Frozen vegetables also work.

INSTRUCTIONS

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
2. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
3. ​Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
4. Add the chickpeas, cover the pot and cook 10 minutes more.
5. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
6. Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
7. if you want the soup to be thicker, purée a bit more soup.
8. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
9. Ladle the soup into bowls and serve.