Lentil Chickpea Soup
This wholesome, flavorful, and super easy Chickpea and Lentil Soup is perfect for any season, packed with veggies, and topped with yogurt and chili flakes for a little kick.
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Servings: 6
Calories: 254kcal
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 1 medium potato peeled and chopped
- 2 cloves garlic minced
- 1 tablespoon tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 litre vegetable stock
- 14 ounce can chopped tomatoes
- 1 cup red lentils rinsed
- 14 ounce can chickpeas drained and rinsed
- 2 cups kale chopped, stalks removed
To serve
- yogurt
- chili flakes
- parsley
Instructions
- 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 tomato puree, 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 and chopped parsley.
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Nutrition
Calories: 254kcal | Carbohydrates: 43g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 965mg | Potassium: 801mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4731IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 5mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.