Smoky Chickpea Red Lentil and Vegetable Stew

Adapted from Once Upon a Chef: https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.html

INGREDIENTS

• 2 tablespoons olive oil

• 1 medium yellow onion, finely chopped

• 4 garlic cloves, minced

• 2 large carrots, diced

• Heaping 1/4 teaspoon smoked paprika

• 3/4 teaspoon ground cumin

• 4 cups low-sodium vegetable broth

• 1 (14.5-ounce) can diced tomatoes

• 1/3 cup red lentils

• 1/2 teaspoon dried thyme

• 2 bay leaves

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 (14.5-ounce) can chickpeas, drained and rinsed

• 3 cups of spinach or kale, torn into bite size pieces
  INSTRUCTIONS

  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.

  2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the spinach and simmer until the soup is hot and the spinach is wilted.