Chickpea, Vegetable, and Red Lentil Soup

• 3 Tablespoons California Garlic Oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 carrot, diced
• 1/4 - 1/2 teaspoon smoked paprika, as desired
• 3/4 teaspoon cumin
• 4 cups low sodium vegetable or chicken broth
• 1 can (14.5 oz.) diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 oz.) chickpeas, drained and rinsed
• 1 cup cooked vegetables, such as frozen peas or chopped green beans

1. Heat the California Garlic Oil in a large soup pot over medium heat. Add the onions and cook until soft, about 5 minutes. Stir occasionally. Add the garlic, carrots, smoked paprika and cumin and cook, stirring frequently so the garlic doesn't burn, about 2 minutes more.
2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot, lower the temperature to a simmer and cook for 10 minutes. Add the chickpeas and cook for 10 minutes more. Take the bay leaves out and then scoop out 2 cups of the soup and puree in a blender or food processor until smooth. Add the pureed soup back into the soup pot and stir. Add more salt, if necessary. If you want the soup thicker, puree a bit more soup. Add the cooked veggies, frozen peas or chopped green beans and simmer until the soup is hot and the vegetables are warmed.
3. Serve immediately

NOTE: This soup can be frozen for 3 months. Defrost the soup in the refrigerator for 12 hours or more and then reheat it on the stove over medium heat until hot.