Smoky Chickpea, Red Lentil & Vegetable Soup

onceuponachef.com

Renée Flipot

2 tablespoons olive oil

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 large carrot, diced

Heaping ¼ teaspoon smoked paprika

¾ teaspoon ground cumin

4 cups low-sodium vegetable or chicken broth

1 ( 14.5-ounce) can diced tomatoes

⅓ cup red lentils

½ teaspoon dried thyme

2 bay leaves

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 ( 14.5-ounce) can chickpeas, drained and rinsed

1 cup cooked vegetables, such as frozen peas or chopped green beans

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