Red lentil and chickpea soup
This lentil chickpea soup is a delicious blend of earthy lentils, creamy chickpeas, and aromatic spices, all simmered together in a rich, flavorful broth. It’s packed with plant-based protein and fiber, hence it is my number one nutritious choice that doesn’t compromise on taste!
On chilly evenings, there’s nothing better than curling up with a warm, hearty bowl of soup. While classic choices like tomato soup or lentil stew often come to mind, I wanted something a little more filling—so I combined both ideas to create this delicious Lentil Chickpea Soup. Packed with plant-based protein, fiber, and rich flavors, this soup is both nourishing and comforting, it is the perfect meal for cooler days.
This lentil chickpea soup is inspired by Mediterranean flavors, featuring a blend of warm spices, hearty legumes, and a touch of tomato for richness. Despite its bold taste, it’s surprisingly easy to make—even if you’re new to cooking lentils. With just a few simple ingredients, you can whip up a satisfying, nutritious soup that feels like a hug in a bowl!
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Lentil: I used red lentils but I am sure green lentils or any color will work in this recipe
- Chickpeas: I used canned chickpeas, whichever you have. If they are not precooked, cook them according to package instructions.
- Tomatoes: I am a huge fan of fresh tomatoes but this time I didn’t have so I used canned. You can use fresh tomatoes if you have, about 2 medium nicely chopped or grated.
- Vegetable stock: any type of stock will work, even broth if there is a difference in the two.
- Onion
- Carrot
- Celery
- Olive oil
- Garlic: If you have minced garlic, perfect. If not the mince 3 to 5 garlic cloves
- Cumin: I used ground cumin but if you have the seeds it’s even better.
- Paprika
- Oregano: I always use dried oregano, I’ve never seen fresh oregano come to think of it
- Salt and pepper
How to make lentil chickpea soup
Prepare the vegetables – Wash the celery and chop it into small pieces. Peel the carrot, then cut it into small cubes. Peel and chop the onion into small pieces.
Cook the vegetables – Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is warm, add the chopped onion, celery, and carrots. Stir and cook for about 5 minutes until the onion looks soft.
Add the spices – Stir in a tablespoon of minced garlic, 1 teaspoon of oregano, 1 teaspoon of paprika, and 1 teaspoon of ground cumin. Cook for about 30 seconds or until you smell the spices.
Add the tomatoes – Pour in a 15-ounce can of crushed tomatoes. Stir well and let it cook for 5 minutes without a lid.
Add the lentils and broth – Add 1 cup of red lentils and 3 cups of vegetable stock to the pot. Stir, bring everything to a boil, then turn the heat to medium and let it gently cook (simmer) for about 20 minutes. Stir every few minutes.
Add the chickpeas – Open a can of chickpeas, drain the liquid, and add the chickpeas to the soup. Let it cook for 5 more minutes.
Taste and season – Try a spoonful of the soup. If needed, add salt and pepper to taste. If the lentils are soft, your red lentil tomato soup is ready!
Tips and common mistakes to avoid for beginner cooks
- It’s best to use broth instead of plain water, as water alone can make the soup taste bland. Broth adds a rich, deep flavor that enhances the dish. If you’re using store-bought broth (which I often do), taste it before adding extra salt. Some broths, especially those not labeled low-sodium, can be quite salty, so checking first helps avoid over-seasoning.
- Red lentils cook quickly and can become mushy if left on the heat for too long, so keep an eye on them while simmering.
- As the lentils cook, they will soak up liquid, which may change the thickness of your soup. If you prefer a thinner consistency, you can gradually add more water or broth. However, if you use water, you might need to adjust the seasoning to maintain the flavor.
More variety of lentil soup recipes to add to your rotation
How to store and reheat leftover soup
If you have any leftovers, you can freeze the chickpea and lentil soup in an air-tight container or zip lock bag and it will be good for up to 3 months in the freezer or 3-4 days in the fridge. My family loves this lentil soup so much that there are usually no leftovers.
To reheat, place the soup over medium heat in a saucepan and stir occasionally until it is hot, or heat it in the microwave for a few minutes. If It is from the freeze you can defrost it in the microwave or in the fridge overnight and warm using either microwave or stovetop.
Lentil chickpea soup
Ingredients
- 1 cup Red lentil
- 15 oz Chickpeas canned
- 15 oz Tomatoes Canned
- 3 cups Vegetable stock
- 1 Onion (medium)
- 1 Carrot (medium)
- 2 stalks Celery
- 1 tbsp Olive oil
- 1 tbsp Garlic (minced)
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Oregano
- Salt and pepper
Instructions
- Prepare the vegetables. Chop the celery, peel the carrot then dice it and the onion as well.
- In a deep, large pot, heat olive oil on medium-high heat. When it is warm, add the chopped veggies: onion, celery, and carrots. Sauté these for 5 minutes.
- Add the garlic, oregano, paprika, and ground cumin. Let these toast for a little while or just till they are fragrant.
- Add a can of crushed tomatoes and let it cook for 5 minutes with the lid off.
- Add the lentils followed by 3 cups of vegetable stock. Bring it to a boil then let it simmer on medium heat for 20 minutes stirring occasionally.
- Open the chickpeas can and drain the liquid then add them to the soup then simmer for 5 more minutes.
- Do a taste test then and add salt and pepper if you feel that it is needed. If the lentis are soft then your red lentil tomato soup is ready to be served.
