Red Lentil & Chickpea Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Add garlic cloves and cook for another minute until fragrant.

Step 3

Add 1 1/2 tsp ground cumin, 1/2 tsp ground turmeric, and 1 tsp smoked paprika to the pot. Stir constantly for about 30 seconds to toast the spices in the oil - this really deepens the flavor.

Step 4

Pour in 4 cup vegetable broth, then add 1 cup red lentils, and 1 cup canned diced tomatoes. Stir to combine, bring to a boil, then reduce heat to a gentle simmer.

Step 5

Simmer uncovered for 20-25 minutes, stirring occasionally, until the red lentils have broken down and thickened the soup.

Step 6

Stir in chickpeas and 3 cup fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.

Step 7

Squeeze in lemon juice and season with salt and pepper to taste. The lemon really brightens the whole soup - don't skip it! Serve with a slice of whole grain bread.

Step 8

NOTES Storage: Keeps well in the fridge for up to 4 days. The soup thickens as it sits - just add a splash of water or broth when reheating. Also freezes beautifully. Protein boost: Stir in a dollop of plain Greek yogurt when serving for extra creaminess and protein. Make it heartier: Add a diced sweet potato with the lentils in step 4 for extra fiber and staying power.