Servings |
8 |
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Stacy’s Notes: I cut this recipe in half for the two of us, and we get about 4 servings out of it. I love this soup, because it’s easy to make and has a great flavor.
Smoked paprika is key, be sure to get it and use, if possible. It’s good with just regular paprika, but not nearly as good as using both. Toasting the spices is also key, so don’t skip this step! I have cooked dried garbanzo beans and used those, instead of the cans of chickpeas (garbanzo beans).
Also, I never remove the soup from my little slow cooker, I just puree right in the pot with my immersion blender. You can puree as much or as little as you like, if you want it chunky or smooth. I’ve never topped with sour cream or yogurt, but I’m sure it would be great!
I don’t usually time this recipe, but I don’t think it takes as long as the recipe above states – at least not in my small West Bend cooker. I don’t think lentils and canned beans take several hours, but that’s just me! I usually just open my slow cooker and taste it, and make sure the lentils are soft, then puree it.
We often have this soup with chicken crescents (recipe also on this site) or a big salad. It’s a favorite here, I hope you enjoy!