Smoked Paprika & Coconut Milk Red Lentil Soup with Crispy Chickpeas

Preheat oven to 400°F (200°C).

Prepare the Crispy Chickpeas: Toss drained and rinsed chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until crispy, shaking halfway through.

While chickpeas are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrot and cook until softened, about 5-7 minutes.

Add the minced garlic, smoked paprika, cumin, and turmeric to the pot and cook for another minute, stirring constantly, until fragrant.

Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and have broken down.

Stir in the coconut milk and lime juice. Season with salt and pepper to taste.

Use an immersion blender to partially blend the soup until smooth (optional, leave some chunks for texture). Alternatively, carefully transfer a portion of the soup to a regular blender and blend until smooth, then return to the pot.

Serve the soup hot, topped with crispy roasted chickpeas and fresh cilantro (optional).