Lentil 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.

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Course: Soup

Cuisine: American

Keyword: lentil soup, lentil tomato soup, Tomato Soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 486kcal

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.

Nutrition