Prep Information
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4-6 people
Includes

Ingredients
- 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
Instructions
- 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.
- 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.
- Serve immediately