Tomato/Chickpea/Lentil Soup


I made this soup last week when I desperately needed to go to grocery store…or so I thought. In my pantry, I found a can of crushed tomato, a can of chickpeas, and half a bag of lentils. With cucina povera on the mind, this is what I came up with:

In a pot add:

1 tablespoon olive oil

1/2 medium onion, diced

1-2 cloves garlic, minced

Sautee for a couple minutes until fragrant. Add:

1 28-oz can crushed tomatoes

2 cups chicken broth/stock (or vegetable stock)

2 tsp paprika

2 tsp thyme

3/4 cup lentils

1 can chickpeas, drained

salt/pepper to taste

Bring to a boil, reduce heat, and simmer for about 20 min. 

It’s even better with a little sprinkle of parmigiano on top!