Smoky Chickpea Lentil Soup

By Jamie Vespa

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.

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

1. 1

   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.

2. 2

   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.