Nothing beats a warm bowl of soup on a chilly day, and this green lentil and chickpea soup brings comfort and nutrition in every spoonful. A few pantry staples transform into a rich, satisfying bowl of goodness that’s vegan, filling, and naturally gluten-free. Enjoy it with a drizzle of olive oil and some warm flatbread for a complete, feel-good meal.
This recipe is pretty easy to make, and most of the work consists of chopping vegetables. After that, all it takes is basically to throw the ingredients in a pot, fry a bit, spice it up, and let simmer until the lentils are soft.
We are huge fans of chickpeas 🙂 We always keep one or two cans of chickpeas because we use them so often. Chickpeas are a wonderful option if you are trying to eat less meat because they are a great source of proteins and they are packed full of nutrients. Plus, they are super budget-friendly and versatile.
Green and brown lentils are interchangeable, so don’t hesitate to use whichever kind you have at hand. Red lentils, however, tend to fall apart much more than the green and brown ones. So, while you can use them in this recipe, keep in mind that the consistency of the green lentil and chickpea soup will change noticeably.
Ingredients
- 1 rib of celery (finely chopped)
- 1 carrot (finely chopped)
- 1 small yellow onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 can chickpeas
- 1/2 cup green lentils
- 1 can crushed tomatoes
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp thyme
- 2 bay leaves
- 4 cup vegetable broth
- 2 tbsp olive oil
- Salt & pepper
- Spinach (optional, can be frozen)
Instructions
- Chop finely the onion, carrot, celery and garlic.
- Heat the olive oil over medium heat in a large pot. Add the onions, carrot and celery and fry for 5 minutes until soft.
- Add the garlic and fry for 30 seconds, then add the smoked paprika, ground cumin, and thyme and stir well. Add the lentils, chickpeas, tomatoes, bay leaves, vegetable broth, spinach (optional) and salt and pepper and mix well. Simmer for 20-25 minutes until the green lentils are cooked. Done!
Notes
- The recipe is for 6 servings.
- Prep time: 10 minutes.
- Cooking time: 25 minutes.
Similar recipes
If you like the green lentil and chickpea soup, you may also like the following recipes:
- Fennel and chickpea salad
- Chickpea lentil soup
- Chickpea and feta cheese salad
- Italian lentil soup
- Moroccan lentil soup
- Eggplant stuffed with chickpeas and spinach
Green lentils and chickpea soup
Ingredients
- 1 rib celery finely chopped
- 1 carrot finely chopped
- 1 small yellow onion finely chopped
- 2 garlic cloves finely chopped
- 1 can chickpeas
- ½ cup green lentils
- 1 can crushed tomatoes
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp thyme
- 2 bay leaves
- 4 cup vegetable broth
- 2 tbsp olive oil
- salt & pepper
- spinach optional, can be frozen
- fresh parsley optional, for garnishing
Instructions
- Chop finely the onion, carrot, celery and garlic.
- Heat the olive oil over medium heat in a large pot. Add the onions, carrot and celery and fry for 5 minutes until soft.
- Add the garlic and fry for 30 seconds, then add the smoked paprika, ground cumin, and thyme and stir well. Add the lentils, chickpeas, tomatoes, bay leaves, vegetable broth, spinach (optional) and salt and pepper and mix well. Simmer for 20-25 minutes until the green lentils are cooked. Done!