This lentil and chickpea soup is the result of a great freestyling session. It is delicious and hearty and the perfect comfort food.
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For this recipe, I use red lentils. I like their texture and how they break up when cooked, which gives this soup its chunky texture. Also, red lentils do not need to be pre-soaked which is of course a plus.
Chickpeas are definitely a favourite of mine when it comes to pulses and legumes. They are super nutritious and ridiculously easy to make. Plus they cook very quickly which is why I turn to them when I fancy a quick meal. This soup and my chickpeas curry is what I usually turn to.
I like to serve this with some flatbread or crusty sunflower bread, although it is hearty enough to have on its own.
The chillies in this recipe are totally optional, although highly recommended. I love spicy food and this soup is no exception. The smoked paprika adds a great smokey flavour to this soup which lends itself particularly well to the texture of the cooked lentil.
The added kale makes this lentil and chickpea soup much healthier than my usual dishes. If you are not a fan of kale, you could add spinach instead, or skip this step altogether. This soup tastes fantastic regardless.
Lentil and Chickpea Soup
Ingredients
- 1 Large Onion
- 2 Garlic Cloves
- 1 Celery Stick
- 1 Carrot
- 2 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1/4 tsp Ground Cinnamon
- 1 tsp Tumeric Powder
- 1 tbsp Smoked Paprika
- 1 tsp Chilli Flakes
- 1/2 tsp Cayenne Powder
- 6 Cherry Tomatoes
- 1 Litre Water
- 1 Vegetable Stock Pot or cube
- 200 g Red Lentils
- 1 can chickpeas
- 60 g Steamed Kale
- Salt and Pepper To Taste
- 1 tbsp Chopped Coriander
- 1 tbsp Chopped Flat leaves Parsley
Garnishes
- Coriander
- Parsley
- Chopped Red Onion
Instructions
- Finely chop your garlic, onion, carrot and celery
- Heat up your olive oil and on a medium heat fry the chopped vegetables for 4-5 minutes
- Add the spices and stir until everything is coated
- Add the chopped tomatoes and stir well. Cook them for a couple of minutes until they start to soften
- Next add the water and stock pot, along with the lentils.
- Stir everything and cover. Let it simmer for 10 minutes.
- Add the drained chickpeas and stir well. Cook for another 10 minutes.
- Stir in the steamed kale leaves and the coriander and parsley.
- Garnish with chopped chillies, red onion pieces and coriander before serving.
This chickpea soup was so delicious! And it was so simple to make. Definitely going to add to my weeknight menu.
Thank you Emily, I am glad you liked it.
I made this soup last night and it was so satisfying and comforting. We definitely made a meal out of this!
Thanks Jamie! I am happy you enjoyed it.
Wow this soup looks so comforting and perfect for a weekday dinner! I can’t wait to try out this recipe!
It’s perfect for a weekday dinner
What a hearty and comforting soup. perfect for a cold day.
It really is!
Wow, look at all those spices in there! So much flavor in one bowl!
thanks! It really is full of flavour!
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