|Title:||Crockpot Red Lentil, Chickpea and Tomato Soup *****|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
1 large yellow onion- diced
1 T olive oil
1 T minced garlic
1 t smoked paprika
1 t sweet paprika
1/2 t dried thyme
1/2 t sea salt
Fresh ground black pepper- to taste
1 c red lentils
1 can (15 oz.) chickpeas- rinsed
5 c vegetable stock
1 can (14.5 oz.) petite diced tomatoes with juice
|Directions:||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, paprikas, thyme, salt and black pepper and saute 2 to 3 minutes more, or until spices are fragrant. Add onion-spice mixture to crockpot, then add red lentils, rinsed chickpeas and stock. Cook on high for 2 to 3 hours or until lentils are starting to soften and dissolve into the soup.
When lentils are starting to soften, add the diced tomatoes with juice. Cook for 1 to 2 hours more on high, or until lentils and chickpeas are both quite soft. Puree soup to desired consistency with immersion blender and add salt and pepper to taste. Let soup cook about 15 minutes more, then serve hot with sour cream or plain yogurt if desired.