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Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

Name: Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup red lentils; 1 large yellow onion, diced small; 1 T minced garlic; 1 T olive oil; 1 tsp. smoked paprika; 1 tsp. sweet paprika; 1 tsp. Vege-Sal; 1/2 tsp. dried thyme; 2 cans chickpeas, rinsed; 2 cans petite dice tomatoes with juice; 5 C chicken or vegetable stock; fresh ground black pepper to taste; Sour cream or vegan sour cream for serving, optional

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

1 large yellow onion, diced small

1 T olive oil

1 T minced garlic

1 tsp. smoked paprika

1 tsp. sweet paprika

1/2 tsp. dried thyme

1 tsp. Vege-Sal

fresh ground black pepper to taste

1 cup red lentils

2 cans chickpeas, rinsed

5 C chicken or vegetable stock

2 cans petite dice tomatoes with juice

Sour cream or vegan sour cream for serving, optional

Directions

Heat olive oil in frying pan and saute the diced onion until it’s soft and starting to brown lightly, about 5 minutes. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft. Then remove about 1/2 the soup to a bowl Puree the soup you removed using an immersion blender, food processor, or blender. Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.