Chunky Red Dal Soup

• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 3/4 teaspoon Spanish smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 3 cups water
• 1 cup dried red lentils, rinsed and drained
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon fresh lemon juice
• 1 teaspoon harissa
• Chopped fresh cilantro (optional)

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
2. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.

olive oil, onion, garlic, ginger, spanish smoked paprika, salt, ground cumin, freshly ground black pepper, water, red lentils, chickpeas, tomatoes, lemon juice, harissa, fresh cilantro

Taken from www.myrecipes.com/recipe/chunky-red-dal-soup (may not work)