Chickpea lentil soup

Chickpea lentil soup is a delicious recipe that’s very easy to make and wonderfully tasty. Not only is it comforting and healthy, it is also vegan! We hope you will like it as much as we do.

This recipe is pretty much fail-proof. There are no tricky steps, precise cooking times, or delicate ingredients, so there isn’t much which can go wrong. Plus, it requires minimal preparation, so it won’t take much of your time.

That being said, the only thing to keep in mind is to use good tomatoes, so try to use a brand of canned tomatoes that you know and like. Our favorite brand is Mutti, from Italy. It is a little bit more expensive than other brands, but the quality is great and, perhaps most importantly, consistent. (We aren’t sponsored by the brand, we just like it.)

Using chili is entirely optional in this recipe, so feel free to skip it if you wish. Else, if not everyone at the table enjoys heat but some do, adding a splash of hot sauce to your bowl also works perfectly fine. If you are doing so, preferably use a small amount of a very hot sauce so as not to change the flavor of the chickpea lentil soup so much. We do not recommend using sweet chili sauce, though.

Unless you want to keep it vegan, we strongly suggest adding feta cheese to your chickpea lentil soup. The salty and sour flavor of the feta cheese makes those bites extra special and delicious. Plus, the chunks add to the texture of the soup, making it even more satisfying to eat. Moreover, since you can add the cheese directly to the bowls, just serve it on the side so everyone is free to decide if they want cheese and how much of it.

Ingredients

• 1 can chickpeas
• 1/2 cup red lentils
• 1 yellow onion
• 1 can tomatoes
• 1 tsp ground cumin
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/4 tsp chili flakes (optional)
• 4 oz feta cheese (optional)
• Salt & pepper

Instructions

1. Chop the onion into small cubes.
2. In a large pot, heat up the olive oil and sauté the onion for a few minutes until soft.
3. Add the ground cumin and chili flakes (optional) and fry for 30 seconds. Then, add the red lentils, tomatoes, and vegetable broth. Simmer for 10 to 15 minutes until the lentils are soft.
4. Once the lentils are soft, add the chickpeas, mix well, and let simmer for a few minutes. Adjust seasoning if needed. Done!
5. If you wish, garnish each bowl with crumbled feta cheese.

Notes

• The recipe is for 4 servings.
• Prep time: 5 minutes.
• Cooking time: 25 minutes.
• If you wish, you can blend the soup before adding the chickpeas.

Similar recipes

If you like the chickpea lentil soup, you may also like the following recipes:

• Fennel and chickpea salad
• Moroccan lentil soup
• Green lentils with fennel
• Chickpea avocado salad
• Eggplant stuffed with chickpeas and spinach
• Easy pasta salad with spinach
• Italian lentil soup