Red Lentil Soup with Chickpeas

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Olive Oil

Crushed  Fire-Roasted Tomatoes

Salt & Pepper

Red Lentils

Parsley

Garlic

Spinach

Onions

Chickpeas

Carrots

Vegetable Broth

Smoked Paprika Cumin

Heat the olive oil in a large pot over medium-high heat.

Sauté the onions and carrots until they start to soften, about 3-5 minutes.

Stir in the garlic, smoked paprika, cumin, salt and pepper. Give the onions and carrots a minute to become fragrant.

Add the tomatoes, vegetable broth, chickpeas and red lentils. Bring the soup to a boil, reduce heat and simmer until the lentils are cooked, about 20-25 minutes.

Stir in the baby spinach, letting the leaves wilt.

Divide the soup into bowls and garnish with chopped parsley.

Red Lentil Soup with Chickpeas

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