Cheese and Lentil Soup with Carrots and Chickpeas
Posted by Lisa Wootens
Red Lentils, Olive Oil, Smoked Paprika, Cumin, Parsley, Carrots, Cayenne Pepper, Salt And Pepper, Onion, Garlic, Vegetable Broth, Chickpeas, Grated Cheddar Cheese
Perfect for Keeping Grains Organized and Fresh
Cheese and Lentil Soup with Carrots and Chickpeas Recipe
Because of the lentils, chickpeas, and spices, this hearty soup is high in protein and flavor. The addition of grated cheddar cheese adds a creamy and satisfying touch.
Ingredients
- 1 cup red lentils, rinsed
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1 teaspoon cumin (ground)
- Garnish with chopped fresh parsley
- 2 carrots, peeled and chopped
- 1/4 teaspoon cayenne pepper
- Season with salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cup grated cheddar cheese
Time Needed
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Instructions
- In a large pot over medium heat, heat the olive oil.
- Cook until the onion and garlic are soft, about 5 minutes.
- Cook for another 5 minutes, or until the carrots begin to soften.
- Cook for 1-2 minutes, or until the cumin, smoked paprika, cayenne pepper, salt, and pepper are fragrant.
- Bring the vegetable broth, chickpeas, and lentils to a boil in the pot.
- Reduce to a low heat and continue to cook for 20-25 minutes, or until the lentils are tender.
- Puree the soup until smooth, either with an immersion blender or in batches in a blender.
- Stir in the grated cheddar cheese until it is melted.
- Ladle the soup into bowls and top with fresh parsley.
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