Smoky Chickpea Lentil Soup with Roasted Vegetables
A hearty vegetable soup combining chickpeas and red lentils with aromatic spices like smoked paprika and cumin. The soup is simmered until tender, then partially pureed to create a creamy texture while maintaining visible vegetables. Finished with fresh and frozen green vegetables for brightness and nutrition.
Ingredients
- 2 tbsp water
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, diced
- ½ tsp smoked paprika
- ¾ tsp ground cumin
- 4 cups low-sodium vegetable brothvegetable broth or water1:1broth
adjust salt to taste if using unsalted water
- 14 ½ oz canned diced tomatoes
- ⅝ cup uncooked red lentils
- ½ tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 14 ½ oz canned chickpeas, drained and rinsed
- ½ cup green beans, fresh or frozen
- ½ cup frozen peasfresh peas1:1vegetable
fresh requires shorter cooking
Instructions
- 1
Heat water in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. If the pan begins to brown, add 2 additional tablespoons of water.
- 2
Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently to prevent garlic from browning.
- 3
Add broth, diced tomatoes, red lentils, thyme, bay leaves, and salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for 10 minutes.
- 4
Add chickpeas, cover, and cook for an additional 10 minutes.
- 5
Remove bay leaves. Transfer 2 cups of soup to a blender and puree until smooth. Return pureed soup to the pot and stir to combine.
- 6
Add green beans and peas. Simmer until vegetables are tender.
Tips
Add water gradually if the onion base begins to brown to prevent sticking and ensure even cooking.
Partial pureeing creates a creamy soup while maintaining texture from whole vegetables and legumes.
Bay leaves should be removed before blending to avoid fragments in the final soup.
Good to Know
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
Prepare soup through step 4 and refrigerate overnight. Complete pureeing and vegetable addition before serving.
Serve hot. Optional garnishes: fresh cilantro, lime wedge, or crusty bread.
Common Mistakes
Do not skip the water addition when onions begin to brown to avoid burnt flavor.
Do not brown garlic to prevent bitterness.
Do not omit bay leaf removal before blending to avoid shell fragments.
Do not over-puree the entire soup; partial pureeing maintains desirable texture.
Substitutions
adjust salt to taste if using unsalted water