1 Tablespoon olive oil
1 large yellow onion, chopped
1 Tablespoon minced garlic
5-6 cups water
2 Tablespoons “Better Than Bouillon” vegetable base
2 teaspoons Creole seasoning
1 packet Goya Ham flavoring or a few drops of liquid smoke seasoning
1/2 teaspoon ground cumin
1 bay leaf
1 cup red lentils
2 cans chickpeas, drained
2 cans diced tomatoes, undrained
Ground black pepper, optional
LuAnn's changes (original recipe also posted, for comparison):
* I was unable to find smoked paprika locally, or even my regular sweet paprika, so I read some of my spice blend bottles, looking for one that had paprika high on the list, and chose to use an equal amount of Zataran’s Creole seasoning for both teaspoons of paprika.
*I also didn’t have Vega-Sal, or chicken/vegetable broth, so I used 5 cups of WATER, plus 2 Tablespoons of “Better than Bouillon” vegetable base (counts as two changes)! :)
*I added 1/2 teaspoon of cumin.
*I added one bay leaf
*We also decided, after tasting the soup, that it would be good with the addition of something to give it a smoked flavor (which would’ve come from the smoked paprika), so I would either add Bakon Hickory Smoke Seasoning, Wright’s Liquid Smoke or a packet of Gaya Ham seasoning.
*Since I was home and able to watch the cooking process, I chose to make it on the stovetop, rather than in the Slow Cooker. It took about 45 minutes and the end result was DELICIOUS!!
*(I did not serve soup with yogurt or sour cream).
Photo from Kalyn's Kitchen (http://kalynskitchen.blogspot.com/2011/03/crockpot-recipe-for-red-lentil-chickpea.html)