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Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Season with salt and pepper. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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Add the spices: Stir in the curry powder, ground cumin, coriander, smoked paprika, and crushed red pepper flakes. Cook for 1-2 minutes until the spices are fragrant.
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Simmer soup: Stir in the rinsed lentils, broth, chickpeas, and diced tomatoes with their juices. Bring the soup to a boil, then reduce the heat, cover and simmer for 15-20 minutes or until lentils are tender.
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Blend: Either scoop out 3-4 scoops of the soup into a high-speed blender then pour back into the pot and stir to combine, or use an immersion blender directly in the pot to create texture.
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Add lemon juice (optional) and serve: Stir in the lemon juice if you like. Taste the soup, adjusting seasoning if needed. Garnish with fresh parsley or cilantro before serving.
Store soup in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on stovetop until heated through. To freeze, cool and transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw in fridge before reheating.
Serving: 303g, Calories: 290kcal, Carbohydrates: 49g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 819mg, Potassium: 830mg, Fiber: 17g, Sugar: 10g, Vitamin A: 4040IU, Vitamin C: 17mg, Calcium: 108mg, Iron: 6mg
