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| Red Lentil, Chickpea and Tomato Soup |
Hits: 4 |
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Description:
Crockpot soup using red lentils
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| Date Added: |
October 8, 2013 |
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| Category: |
Soups |
Prep. Method: |
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Dish Type: |
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| Serves: |
8 |
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| Prep. Time: |
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Ingredients:
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1 large yellow onion, diced small
1 T olive oil
1 T minced garlic
1 tsp. smoked paprika
1 tsp. sweet paprika (I only used the regular paprika I
had)
1/2 tsp. dried thyme
1/2 tsp. salt
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, rinsed
5 C chicken or vegetable stock (or use 3 cans chicken or
vegetable broth)
2 cans petite dice tomatoes with juice (14.5 oz. can)
sour cream or plain yogurt for serving, optional
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Directions:
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- Heat olive oil in frying pan and saute the diced onion until it's soft and starting to brown lightly, about 5 minutes. Add garlic, smoked paprika, sweet paprika, dried thyme, salt & pepper and saute 2-3 minutes more, or until spices are fragrant.
- Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (recipe said, "cooked for about 2 1/2 hours. Cooking time will depend partly on how old the lentils are")
- When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft. Then remove about 1/2 the soup to a bowl (or large 8-cup measuring cup) Puree the soup you removed using an immersion blender, food processor, or blender. (If you're using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
- Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot, with sour cream of plain yogurt if desired.
- Gail's notes: I should have posted this recipe right after I made it so I could remember exactly what I did! I think I followed the recipe mostly. Didn't have 2 kinds of paprika, just regular but it might be worth looking for smoked paprika to make it again. Had between 1/2-3/4 c. lentils as best as I remember so I think I halved everything. Also read you might could add chili powder or cayenne pepper if you want spice or maybe use italian tomatoes instead of regular. I used chicken broth. Don't think I pureed half of the soup, maybe less, with an immersion blender and then added back in. As best as I remember it tasted mild so some extra seasoning or the smoked paprika might help. We liked it though because we like lentils! I can't get red lentils here, will have to remember to get some when I get to a bigger city!
- (8 servings is for recipe as written, not halved)
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Added On: October 8, 2013 |
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