Curried Chickpea and Red Lentil Soup

Ingredients

• 1/4 cup olive oil
• 1 onion diced, 1.25-1.5 cups
• 2 carrots peeled and diced, 1.25-1.5 cups
• 4 cloves garlic, thinly sliced
• 2 teaspoons ground cumin, see notes above
• 1 teaspoon curry powder
• pinch red pepper flakes
• 1 teaspoon kosher salt, plus more to taste
• fresh pepper to taste
• 1 cup red lentils
• 4 cups cooked chickpeas, or two 15-oz cans, drained
• 1/4 cup white balsamic vinegar or lemon to taste, see notes above
• 2 cups crushed tomatoes
• 4 cups vegetable or chicken stock or water

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