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