I can’t put into words how much I adore this soup.
My aversion to whole chickpeas seemed to disappear when I was gobbling up bowls of this soup. The creamy texture and layers of noodles seemed to mask the fact that I was eating those garbanzos in their full form. I’m really starting to shy away from pureed soups, when blended versions used to be the only kind I would eat. Isn’t it funny how drastically your taste buds can change? I for one, am glad they do though!
This soup is super easy to throw together and I just tossed in unadulterated amounts of leftover pasta in there, so go ahead, get a little crazy with your desired amounts. It kept well for about a week too, which meant I got to enjoy bowls of it for days! It makes a massive amount, so chop the recipe in half or freeze the leftovers if you so desire.
5 cups vegetable broth
3 cups cooked red lentils
4 cups cooked chickpeas
About 3 cups of leftover cooked pasta
1 28 oz can organic fire roasted tomatoes
1 large yellow onion, chopped
1 large carrot, chopped
5 cloves garlic, minced
2 tbsp olive oil
1 tbsp smoked paprika
1 cayenne pepper minced
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp cinnamon
- In a blender, blend 1 cup of lentils and 1 cup of broth until creamy
- In a large saucepan over medium heat, saute cayenne pepper in olive oil for one minute
- Add onions and garlic and continue cooking for 6 minutes
- Add carrots and cook for 4 more minutes
- Add paprika, salt, black pepper and cinnamon and continue stirring
- Add all remaining ingredients, including blended lentils
- Bring to a boil, reduce to a simmer, then cover and let cook for 1 hour