This lentil and chickpea soup is a warming staple in any recipe collection.
This lentil and chickpea soup is made with two different kinds of pulses: lentils and chickpeas. It is high in protein but incredibly low in fat, making it a perfect healthy, warming bowlful. It’s also vegan, meaning that it’s a good quick supper if you’re cooking for vegetarian or vegan friends. The chickpeas and lentils combine to make it taste rich and creamy, but it’s balanced out with the spiciness of the chilli and the cumin to make it a deeply satisfying soup.
If you’re looking for a soup that’s not only possible to make with just what you’ve got in your cupboards, but also super healthy, then this lentil and chickpea soup is the one. Because legumes (lentils and chickpeas) are packed with protein, it will help you stay fuller for longer.
Add lime for a burst of freshness, if you have it.
- 3 cloves garlic
- 300g cooked chickpeas
- 300g cooked lentils
- 1lb stock
- 2tbsp red wine
- 2tsp cumin
- 1tsp chilli powder
- 1tsp turmeric
- 1tsp paprika
- 1tbsp olive oil
Peel and finely chop the garlic. Put 2tbsp chickpeas aside.
Put garlic, lentils, remaining chickpeas, wine and stock in a pan and bring to the boil.
Add the spices, and simmer for 20-25mins until the lentils and chickpeas are falling apart.
Fry the remaining chickpeas in a little olive oil until toasted and crispy. Top the soup with chickpeas.
Top tip for making Lentil and chickpea soup
You can use puy lentils, green lentils, red lentils or split peas for this.