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Kalyn's Kitchen

Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

I loved the smoked paprika in this Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika. This tasty soup freezes well and it’s gluten-free, vegan, and South Beach Diet phase two. Use Soup Recipes to fine more recipes like this one!

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Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.com

I’ve been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe for Spicy Roasted Butternut Squash with Smoked Paprika. Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in More Make It Fast, Cook It Slow, by Stephanie from A Year of Slow Cooking.

This Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika was another one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up. And no matter how much we long for spring, you know there’ll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it’s a cold day where you are.

Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.com

Saute a generous amount of chopped onion in olive oil, then garlic, smoked paprika and other spices and cook 2-3 minutes more. Add the onions and spices to the crockpot along with red lentils, chickpeas, and chicken stock. (Or use vegetable stock if you want a vegan soup.)

Let the soup cook for 2-3 hours on high, until the lentils are very soft and starting to dissolve. Add 2 cans petite diced tomatoes plus the juice and cook for 1-2 hours longer on high. The lentils and chickpeas should both be quite soft when the soup has cooked this long.

Remove about half of the soup and puree completely with an immersion blender, food processor, or blender. (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.) Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot. Mark and I liked it with a generous dollop of sour cream and Lisa ate hers plain.

More Soups You Might Like:

Slow Cooker Soup or Stew Photo Index Page ~ Slow Cooker or Pressure Cooker
Goulash Soup with Red Peppers and Cabbage~ Kalyn’s Kitchen
Smoked Paprika and Chickpea Soup~ Leite’s Culinaria
Yellow Split Pea Soup with Smoked Paprika~ Elena’s Pantry

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

I loved the smoked paprika in this Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika.

Ingredients:

  • 1 large yellow onion, diced small
  • 1 T olive oil
  • 1 T minced garlic
  • 1 tsp. smoked paprika
  • 1 tsp. sweet paprika
  • 1/2 tsp. dried thyme
  • 1 tsp. Vege-Sal (or use 1/2 tsp. salt)
  • fresh ground black pepper to taste
  • 1 cup red lentils
  • 2 cans chickpeas, rinsed
  • 5 C chicken or vegetable stock (or use 3 cans chicken or vegetable broth)
  • 2 cans petite dice tomatoes with juice (14.5 oz. can)
  • Sour cream or vegan sour cream for serving, optional

Directions:

  1. Heat olive oil in frying pan and saute the diced onion until it’s soft and starting to brown lightly, about 5 minutes.
  2. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.
  3. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock.
  4. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 2 1/2 hours. Cooking time will depend partly on how old the lentils are.)
  5. When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft.
  6. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.) Puree the soup you removed using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
  7. Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.

Notes:

I buy both smoked and sweet paprika from Penzeys or The Spice House.

I used a 3.5 quart slow cooker. I haven’t frozen this soup, but I have no doubt that it freezes well, so make a double batch if you only have a big CrockPot.

Recipe created by Kalyn.

All images and text ©

South Beach Diet / Low-Carb Diet Suggestions:
Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika is made with low-glycemic ingredients, approved for any phase of the South Beach Diet. However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one so unless you have a very small serving I would consider this phase two for the South Beach Diet. This is too high in carbs for low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.com

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    84 Comments on “Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika”

  1. Just made it ; very good; used 2 large beefsteak tomatoes from the garden; A keeper recipe; very easy.

  2. This recipe uses dried red lentils. If you have a hard time finding them, try a Middle Eastern or Indian grocery store or a health food market like Whole Foods. Hope you enjoy!

  3. ive never bought red lentils before, also never tasted them so here i am at 30 trying new recipes. i took out your page and even though the husband and i havent tried them or chickpeas, i'm going to try this!! My question is…do i buy canned lentils or dryed lentils?

  4. Deanna, the South Beach Diet does not count carbs. Instead it's based on the glycemic index, a measure of how quickly foods turn into sugar in the bloodstream. Beans and lentils are slow-digesting carbs, so they are approved for all phases for South Beach (although in smaller amounts for phase one.)

  5. New to South Beach diet and looking for creative ways to enjoy phase 1…I put the ingredients into a calorie counter as well as the serving suggestion and the carbs for this soup are 32 per serving…it seems a bit high, but it does look like a good soup!

  6. Izzy, so glad! Thanks for letting me know.

  7. This soup was even better the second day. I used Italian stewed tomatoes, which turned out amazing, so I think I'll use that again when I make this soup AGAIN this weekend! So good. I think this is my favorite recipe of yours so far. 🙂

  8. Izzy, you'll get hooked on the red lentils for soup. They are so good. I haven't tried this with sweet potatoes in it, but I'm guessing it would be great.

  9. Kalyn,

    I got some red lentils specifically for this recipe, and I'm glad I did. They are much milder than the brown ones I typically use.

    Not only did this soup turn out to be fantastic… if I had remembered I used my last can of petite diced tomatoes instead of having to chop some stewed tomatoes… this would have been an incredibly quick and easy recipe. Did mine on the stove top because I was pressed for time, but I have a feeling it would be even better in a crock pot.

    Tried it with sweet potatoes? Seems like that would be yummy in it.

  10. Dana, so glad you enjoyed the soup. Love the idea of adding some chile powder too.

  11. Made this last night to lift my spirits after the cold, blustery "spring" day. Absolutely delicious! One of the yummiest meatless soups I've made in a while. I added some heat by mixing in a couple teaspoons of Mexican-style chili powder with the onion sautee.

    Thanks, as always, for the awesome recipe ideas!

  12. I usually find the red lentils at a natural foods store or Indian market, but they're great in soup. Yes, that counts as a dried bean but in soup like this with lots of other ingredients you have have a little more than the 1/3 – 1/2 cup serving.

  13. Hi Kalyn – Dumb girl here…are red lentils a dried thing in the dried beans aisle? I've only ever had heat and eat pre-seasoned plain old brown lentils from trader joes. And do they count as beans on south beach? That white bean julia child hummus is my downfall! I want it every day! Makes it hard to limit my bean-carbs! Thanks!

  14. Hi Kalyn, smoked paprika is addictive, indeed! I love it and used in this soup it must be scrumptious.

  15. Martha, even when you can't recreate it, isn't it fun to have a great food memory like that!

  16. Can't wait to try this soup since I love soups, crock pots, red lentils and smoked paprika.

    I had the most incredible red lentil soup in London last year, but haven't come close to being able to recreate it. I think I'm going to have to settle for savoring the memory.

  17. Cindy, the tomatoes are 14.5 oz. cans. Should have specified,; I will add that to the recipe.

  18. This may sound like a dumb question and maybe the answer was already there but I passed over it: What size cans are the tomatoes? I am heading to Penzey's today for the smoked paprika and hoping to make the soup this weekend as our temperatures will be dipping back down into the 30s – ugh! But that is great soup weather!

  19. Krista, so glad you liked it. Your spicy version sounds good!

  20. I made this tonight with cayenne pepper instead of the sweet paprika. I am in love. Thank you so much for posting this!