This warming smoky chickpea and lentil soup is packed with flavor, plant-based protein, and requires just 1 pot. It’s also vegetarian, vegan and gluten free for all to enjoy.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: vegan
Keyword: chickpea and lentil soup
Servings: 4
Calories: 351kcal
Author: Katia
Ingredients
1 ½Tbspolive oil
1 small onion, diced
1carrot, diced
1 celery stick, diced
2 large garlic cloves, minced
1Tbspsmoked paprika
¾Tbspmild curry powder
¼ - ⅛tspchili flakes, or to taste
1(15 oz) canchickpeas, drained
¾ cup (140 grams)dried lentils, clean and rinsed
1(200 grams)potato, cut into cubes
1Tbsptomato paste (or ⅓ cup canned diced tomatoes)
Heat the olive oil in a large pot over medium heat, then add diced onion, carrot and celery. Saute' for about 5 minutes, until the onion is soft and translucent.
Add the garlic, curry powder, smoked paprika and chili flakes. Cook for about 1 minute stirring constantly.
Add lentils, chickpeas, potato cubes, tomato paste and give a good stir. Pour the broth over the muxture and stir again to combine.
Raise the heat, bring to a boil, then cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25-30 minutes, or until the lentils are tender. Stir occasionally.
After 25-30 minutes, try smash the potato cubes with the back of a spoon to thicken the soup. Add a touch of water if you want to adjust the consistency, and season to taste with salt and freshly ground pepper (see notes).
At this point, add the spinach, a handful at a time, stirring until wilted. It takes a couple of minutes.
Serve hot with a drizzle of olive oil and crusty bread.
Notes
Servings: Each serving is about 1 ½ cup.Seasoning: It’s important to taste the soup and adjust the seasoning to your liking at the end of cooking. Depending on what type of broth you used, you may want to add a bit more salt to really make the flavors pop, or maybe you want to add more black pepper or chilli flakes. (I used low sodium vegetable broth + ½ heaped tsp of fine salt, and freshly ground pepper). But if you use regular broth, it might taste quite salty on its own instead.Storage: the soup keeps well in the fridge for up to 3-4 days and freezes well, too.Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.