Description
This nutrient-dense, plant-powered soup features a robust combination of brown lentils, chickpeas, and aromatic vegetables, providing a complete amino acid profile for sustained energy. Layered with smoky paprika and earthy cumin, this hearty, fiber-rich dish is perfect for a quick, wholesome weekday meal that doesn’t compromise on flavor or satisfaction.
Ingredients
2 cups Brown or Green Lentils, rinsed and sorted
1 can (15oz) Chickpeas, drained and rinsed
1 can (14oz) Crushed Tomatoes
1 large Yellow Onion, finely diced
4 Garlic Cloves, minced
3 Carrots, diced small
6 cups Vegetable Broth (low sodium)
1.5 tsp Cumin
1 tsp Smoked Paprika
1 tbsp Olive Oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Saute the diced onions and carrots until they soften and turn translucent.
Add the minced garlic, cumin, and paprika, stirring constantly for one minute until fragrant.
Pour in the vegetable broth and scrape the bottom of the pot to deglaze.
Stir in the rinsed lentils and crushed tomatoes.
Bring the liquid to a gentle boil.
Reduce heat to low, cover the pot, and simmer for 30 minutes until lentils are tender.
Stir in the chickpeas during the final 5 minutes of cooking to heat through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens significantly in the fridge; add a splash of vegetable broth when reheating to reach desired consistency.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg