Vegetable, Chickpea and Lentil Soup

This wholesome, flavorful, and super easy Chickpea and Lentil Soup is packed with veggies and topped with yogurt and chili flakes for a little kick.

If you’re after a wholesome, filling meal that doesn’t require a lot of ingredients or effort, this Lentil and Chickpea Soup is your answer.

It’s comforting, nutritious, and easy to make. Plus, the leftovers are just as good, making it perfect for meal prep.

With just a few ingredients: lentils, chickpeas, kale, and some basic spices, you’ll have a rich, comforting meal ready in less than 45 minutes.

I love how the combination of earthy lentils and nutty chickpeas comes together in a way that feels both wholesome and indulgent.

Ground cumin and smoked paprika bring just the right amount of depth, giving the soup a bit of warmth and smokiness without being overwhelming.

Plus, topping it off with a dollop of yogurt and a sprinkle of chili flakes adds just the right amount of creaminess and heat.

This soup is one of those dishes that you can make on a chilly weeknight, serve it for lunch, or even pack it for a meal prep option.

The best part? It’s a one-pot wonder, meaning minimal cleanup. It’s perfect for anyone who wants a healthy, filling meal with maximum flavor and minimal fuss.

Serve it with Outback Steakhouse Bread and a side of Buttermilk Old Bay Chicken Legs for a full meal!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• More Soup Recipes
• Recipe Tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

Easy to Make: You can have this soup on the table in about 45 minutes, and the steps are straightforward.

Packed with Protein: Lentils and chickpeas are both protein-rich, making this a hearty, filling dish.

Versatile: You can play around with the spices, add different veggies, or top it with your favorite garnishes.

Healthy: It’s a veggie-packed, low-fat meal that’s great for any diet.

Budget-Friendly: The ingredients are affordable and easy to find, making it perfect for anyone on a budget.

Ingredients

You only need simple pantry ingredients for this recipe!

• Red lentils – These cook quickly and dissolve into the soup, thickening it as they cook.
• Canned chickpeas – These add protein and texture to the soup. If you prefer, you can use any canned bean you like, or even cooked dried chickpeas.
• Kale – This hearty green holds up well in soups. You can substitute spinach or Swiss chard if you prefer.
• Onion – Adds depth and sweetness to the soup. Yellow or white onions work best, but red onions will add a bit more sweetness.
• Carrots – A classic soup vegetable that adds sweetness and color. You can also use parsnips for a slightly different flavor.
• Potato – This helps thicken the soup and adds creaminess. Feel free to swap in sweet potatoes for an extra touch of sweetness.
• Garlic – Essential for flavor, garlic adds a savory depth to the soup.
• Ground cumin – A warm, earthy spice that gives the soup a nice depth of flavor.
• Smoked paprika – Adds a bit of smokiness without being overpowering. You can also use regular paprika if you don’t have smoked.
• Vegetable stock – This is the base liquid. If you want to make the soup heartier, you can use chicken stock.
• Canned chopped tomatoes – These add a bit of acidity and richness to the soup. If you prefer fresh, you can use chopped fresh tomatoes.
• Olive oil – This adds the base of flavor for the soup. You could substitute with coconut oil for a slightly different taste.

See the recipe card for quantities and method.

Instructions

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Scroll down for the full ingredients list and method.

Add the oil to a large saute pan over a medium heat, then stir in the onion, carrots, and potato. Cook for 5 minutes or until softened, then stir in the garlic, cumin and paprika and cook for a further minute.

Stir in the stock, tomatoes and lentils, bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. 

Add the chickpeas and kale and cook for a further 10 minutes or until the vegetables are cooked and the lentils are soft.

Divide the soup between bowls, and serve with a spoonful of yogurt and a pinch of chili flakes.

Serving Suggestions

• Serve with a warm, crusty baguette on the side.
• Serve with a side of Garlic Parmesan Wings.
• Pair it with a simple green salad to balance out the meal. Or try it with Fried Apple Salad with Walnuts and Grapes.
• Serve it with a few slices of avocado for extra healthy fats.
• A sprinkle of grated cheese, such as Parmesan, can add an extra layer of flavor.

Variations

• Throw in some spinach or Swiss chard instead of kale.
• Make it spicy by adding a chopped jalapeño or more chili flakes.
• Add a pinch of turmeric for extra color and health benefits.
• For a richer flavor, sauté the onion, garlic, and carrots in butter instead of olive oil.

More Soup Recipes

Storage, Freezing, and Make-Ahead Advice

• Storage: This soup will keep in the fridge for about 3-4 days in an airtight container.
• Freezing: You can freeze this soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
• Make-Ahead: This soup actually tastes even better the next day, so it's perfect for meal prep. You can make it ahead and store it in the fridge for up to 3 days.

Recipe Tips

• If the soup is too thick, add more stock or water to reach your desired consistency.
• Make sure to rinse your lentils and chickpeas to remove any excess starch or salt.
• If you prefer a smoother texture, you can blend part of the soup with an immersion blender.
• Taste the soup before serving and adjust seasoning as needed – a pinch of salt can really bring the flavors together.

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