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.

You’ll Need:

• 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
• 1½ tsp. sea salt
• ½ 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
• ½ tsp crushed red pepper flakes (optional)
• Freshly grated parmesan cheese or nutritional yeast for topping (optional)

Instructions:

1. Heat oil in a Dutch oven or large stock pot over medium heat.
2. Add onion and carrot; cook 3 minutes, until softened.
3. Add garlic; cook 1 minute.
4. Add tomato paste, smoked paprika, cumin, oregano, salt, and pepper; cook 1 to 2 minutes.
5. Add lentils, stock, and water.
6. Bring to a boil, reduce to simmer, cover and cook for 15 minutes, until lentils are al dente.
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