Smoky Chickpea Lentil Soup
Chickpeas, lentils, and plenty of aromatics join forces in a comforting soup with rich depth of flavor. This hearty vegetarian main is brimming with plant-powered protein, fiber, and good-for-you nutrients.
Servings: 5 servings
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion diced
- 1 large carrot finely chopped
- 3 cloves garlic minced
- 3 Tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1 cup green lentils
- 4 cups 32 oz. unsalted vegetable stock
- 1 cup water
- 1 16 oz. can chickpeas, drained and rinsed
- 1 bunch lacinato kale roughly chopped
- Juice of 1 lime
- 1/2 tsp crushed red pepper flakes optional
- Freshly grated parmesan cheese or nutritional yeast for topping optional
Instructions
- Heat oil in a Dutch oven or large stock pot over medium heat. Add onion and carrot; cook 3 minutes, until softened. Add garlic; cook 1 minute. Add tomato paste, smoked paprika, cumin, oregano, salt, and pepper; cook 1 to 2 minutes. Add lentils, stock, and water. Bring to a boil, reduce to simmer, cover and cook for 15 minutes, until lentils are al dente.
- Add chickpeas and kale; cook, uncovered, 10 minutes, until kale is wilted. Stir in lime and crushed red pepper, if desired. Spoon into bowls and top with parmesan cheese or nutritional yeast.