Smoky Chickpea, Red Lentil & Vegetable Soup

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A warming, satisfying lentil and vegetable soup to cure your winter blues.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

If you’re in need of a little pick-me-up, this soul-satisfying lentil and vegetable soup is just the ticket. Here’s what I love about it: you can make it with ingredients you likely have on hand; it’s ready in 30 minutes yet tastes like you spent all day in the kitchen, and it’s vegetarian and healthy. What’s more, along with a salad and good bread, it’s hearty enough to be a complete meal.

What you’ll need to make lentil and vegetable soup

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Before we get started, a few words about the ingredients. It’s important to use red lentils, as opposed to another variety: they cook quickly, add wonderful flavor and thicken the soup nicely. The recipe only calls for a third of a cup; don’t be tempted to add more or your soup will turn to sludge.

As for the green vegetables, I like to use frozen peas and green beans but you can use any quick cooking, frozen or leftover vegetables you have on hand. The recipe is very flexible!

How to make lentil and vegetable soup

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Begin by cooking the onions in olive oil until soft. Add the carrots, garlic, smoked paprika and cumin and cook until fragrant, a few minutes.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Add the broth, tomatoes, lentils, thyme, bay leaves, salt, and pepper.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas and continue cooking 10 minutes more.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Remove a few cups of the soup and place in a blender or food processor.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Purée until smooth.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

Pour the puréed soup back into the pot. Stir and taste; if you want the soup to be thicker, purée a bit more. Add the vegetables.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup
Bring the soup back to a simmer and serve.

How To Make Smoky Chickpea, Red Lentil, and Vegetable Soup

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Smoky Chickpea, Red Lentil & Vegetable Soup

A warming, satisfying lentil and vegetable soup to cure your winter blues.

Servings: 6
Total Time: 30 Minutes


  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • Heaping 1/4 teaspoon smoked paprika
  • 3/4 teaspoon ground cumin
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/3 cup red lentils
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked vegetables, such as frozen peas or chopped green beans


  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
  2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
  3. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1 1/2 cups
  • Calories: 222
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 32g
  • Sugar: 7g
  • Fiber: 10g
  • Protein: 10g
  • Sodium: 622mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Another wonderful recipe. This was so tasty!

    • — Sarah O on August 17, 2020
    • Reply
  • According to my boys…with a splash of sriracha and cream this is AMAZING!! I doubled it and you must be warned this makes a huge batch. I added left over rotisserie chicken to it last night, so good! I will add some red pepper flakes next time for a little heat. You literally have everything in your fridge, pantry and freezer for this. Definitely a family hit!

    • — Barb, BC Canada on July 2, 2020
    • Reply
    • Jenn
      Can I use regular paprika with a splash of liquid smoke instead of smoked paprika?

      Or could I use smoked chipotle?

      • — Lynn Kaniss on September 29, 2020
      • Reply
      • Hi Lynn, I think either would work. Hope you enjoy!

        • — Jenn on September 29, 2020
        • Reply
  • Easy and yummy!

    I added the carrot and frozen peas per the recipe. My family and I needed more veggies in our diet so I added fresh baby spinach (without stems) with the frozen peas. My family enjoyed this wholesome meal.

    • — TC on May 18, 2020
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  • Hi Jen This is the best soup it’s my go to right now we are headed into winter so just making a batch now. Feel very virtuous as I have made my own stock from veggie peelings I have made it for my veggie daughter-in-law just after she had the baby and she begs me to bring it when we visit i bought your book and love it stay safe

    • — Pippa rogers on May 10, 2020
    • Reply
  • So good! And SO quick. I add corn and spinach as the extra vegies and increase the smoked paprika a bit. It is a meal in itself, all you “need” is some crusty bread.
    Appreciate all your recipes.

    • — Diana on May 6, 2020
    • Reply
  • This recipe was delicious and very simple. With limited shopping options, I was looking for a recipe to utilize ingredients I had on hand and be flexible enough for substitutions. I didn’t have carrots so I sauteed one stick of celery and a diced red pepper with the onion. Instead of smoked paprika I used regular, along with chipotle diced tomatoes (my husband bought these in error and I unwittingly used them in an Moroccan-style recipe which didn’t work well AT ALL, but they were perfect for this soup). Instead of adding more vegetables at the end, I poured the soup into individual bowls over a handful of fresh spinach which wilted from the heat. I would definitely make this recipe again and it is easy to tweak and customize.

    • — Toasty on April 19, 2020
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  • Just made today, hadn’t made since last year-why did I wait so long!! So delicious just followed recipe exactly! Thanks Eve

    • — Eve on April 18, 2020
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  • Oh my goodness!!! I have made this twice now and it is an absolute hit at our house with family and guests!! It is now in the permanent Recipe Rotation:) I didn’t really measure on the frozen mixed veggies, I just added mixed frozen soup veggies until it looked to be the right amount…plus a little of this leftover frozen veggie and a little of that…we love our veggies!!

    • — Sheri on April 11, 2020
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  • I want to make this for dinner tonight and have all of the ingredients except that the only red lentils I have on hand are “split.” Can I still use them? Should I adjust †he cooking?

    • — Jenn on April 9, 2020
    • Reply
    • Hi Jenn, I’m probably weighing in too late to be helpful – sorry! For future reference, I’ve never used split lentils before; I suspect they should work but will need less cooking time. I’d add them along with the chickpeas.

      • — Jenn on April 10, 2020
      • Reply
  • I made this some time ago and in the UK, it is one of those recipes that is ideal, as you nearly always have most of the ingredients in your cupboard. I have no tinned tomatoes but suppose I can use passata, which I have. Keep safe, keep well.

    • — Mary on April 7, 2020
    • Reply
    • Sure, Mary. The soup may be a bit less chunky, but it will work. Enjoy!

      • — Jenn on April 7, 2020
      • Reply
    • Jenn
      Can I use regular paprika with a splash of liquid smoke instead of smoked paprika?

      Or could I use smoked chipotle?

      • — Lynn Kaniss on September 29, 2020
      • Reply
      • Sure, Lynn — either should work. Hope you enjoy!

        • — Jenn on September 29, 2020
        • Reply
  • This is one of the best soups I’ve ever tasted and I can’t believe how easy it was! As soon as I tasted it I texted the recipe to two friends before I even finished the bowl – it’s soooo good!!

    • — Nicole on April 5, 2020
    • Reply
  • This looks delish and a perfect “I’m stuck in the house and I really need to feed my family some veggie” type of dish.

    I have not made this yet but I’m wondering if I put some bell peppers (red, green, or both) if it would throw the flavor off. I see the smoked paprika and I think Hungarian. But if this is meant to have a more indian flavor I’ll skip the bell peppers.

    • — Terri on March 19, 2020
    • Reply
    • Hi Terri, I think bell peppers would be a nice addition here. Hope you enjoy!

      • — Jenn on March 20, 2020
      • Reply
  • This is a tasty, hearty soup, just as good after freezing.

    • — Ruth on March 15, 2020
    • Reply
  • This is so easy to make (I had everything in the pantry or freezer) and is absolutely delicious. We loved it! I didn’t have a raw carrot tonight (which is unusual) but had Wegman’s frozen Peas and Carrots which worked perfectly as an add in at the end. Thanks for a fabulous soup recipe!

    • — Roberta on February 29, 2020
    • Reply
  • Delicious! My 5 year old likes it too!
    Thank you for sharing so many good recipes!

    • — Dana on February 20, 2020
    • Reply
  • I love this recipe! My 9 yr old daughter came in tonight from playing outside and said, “Mmmmm, it smells SO good!” I change almost nothing, except to add extra carrots in place of green beans and peas, and use fire-roasted diced tomatoes. Flavors are spot-on. Thank you!

    • — Candice A on February 19, 2020
    • Reply
  • I used my Instant Pot and the soup turned out wonderfully. Other than using the IP, I followed the recipe exactly, except I didn’t need to puree – actually I forgot to puree, but the soup was very thick regardless. I wasn’t sure how the IP would do with this recipe, so I did use a 2-round cook-time. With round 1 as the saute as directed, and then added tomatoes, broth, spices and red lentils, and cooked under pressure for 4 mins. Then round 2 was to release pressure, add other veggies and cook for another 4 mins under pressure (with fast release). Turned out very tasty and thick. I think next time I’ll try only using a single round and see how that turns out. Thank you for the great recipe!

    • — SueChef on February 11, 2020
    • Reply
    • I want to try this recipe but never have luck putting uncooked lentils in my soup as they remain uncooked after hours of simmering the soup. Any suggestions so this doesn’t happen? Maybe it’s a high altitude thing? At a loss. Thank you!

      • — Michelle K on March 26, 2020
      • Reply
      • Hi Michelle, I know that beans and lentils may take longer to cook at high altitudes but all lentils should soften. Red lentils in particular cook quickly, so I think this recipe would be a good one to try. Please LMK how it turns out if you make it!

        • — Jenn on March 27, 2020
        • Reply
        • It turned out delicious! Thank you for another great recipe.

          • — Michelle K on March 27, 2020
          • Reply
  • My husband and I loved this soup. It was a light soup yet very filling and tasty! I will make it again. Jenn, I love how you organise your recipe page. I’m a visual learner and I love the photo you post with each recipe showing the ingredients we need to make the recipe. Well done!

    • — Susan on February 8, 2020
    • Reply
    • So glad you like the recipes and the way I have them displayed! 💓

      • — Jenn on February 9, 2020
      • Reply
  • Can you use black or green lentils for soup if you only?

    • — Jennifer on February 6, 2020
    • Reply
    • I wouldn’t recommend it, Jennifer — sorry!

      • — Jenn on February 6, 2020
      • Reply
  • I’ve made this several times now. I always intend to freeze some to have on hand but never have left overs! The recipe as written is wonderful and it also turns out great with extra veggies added. Zucchini and green beans are two favorite additions, added after the purée step.

    • — Cassandra on February 2, 2020
    • Reply
  • This soup is Fantastic!! Easy no fail recipe that took 1/2 hour with ingredients I regularly keep on hand. My husband is a plant based vegetarian (added challenge – no cooking oils of any kind!). This recipe is perfect (just left out the oil). Both of us enjoyed it. Will become a staple. Your recipes have rekindled my desire to cook, I now look forward to being in the kitchen. Many, many thanks!!

    • — Colleen on January 25, 2020
    • Reply
    • ❤️

      • — Jenn on January 26, 2020
      • Reply
  • So, so good!! Only thing I did differently was increase the smoked paprika to equal approximately 1/2 To 3/4 tsp (instead of heaping 1/4 tsp as recipe indicated). I usually end up changing/adding a few things but not this time! I added more salt (also suggested in recipe). I used veggie bouillon (recipe gives option for chicken as well). Pairing with Naan bread (as suggested) and a mixed green salad. Made this in under 30 mins. In my Ninja Foodi

    • — Jackie on January 13, 2020
    • Reply
  • Made this last night. I already had (nearly) everything in the pantry & fridge! I subbed chiffonaded fresh chard and baby spinach for the green beans and peas, adding it just at the last minute. I also added ½ cup of white wine with the broth. I made parmesan toast & spooned it over that, and added a bit more cheese at the table. It was absolutely delicious and will be one of our regulars.

    • — Patti Frankel on January 10, 2020
    • Reply
  • Delicious and versatile! Thank you for sharing!

    • — Lena on January 6, 2020
    • Reply
  • 🤯🤯🤯 where has this recipe been all of my life?! And yes please, pass the naan. Thank you Jenn for a wonderful recipe. Please! Keep em coming.

    • — Jennie on December 14, 2019
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  • Would using green lentils impact this recipe? I don’t have any red lentils.

    • — Corrine on December 13, 2019
    • Reply
    • Yes, it would, Corrine – for the best results, I’d stick with red lentils — sorry!

      • — Jenn on December 13, 2019
      • Reply
  • Winner! I added 1 zucchini diced and a cup of frozen peas. Thank you!

    • — Maria on December 10, 2019
    • Reply
  • Excellent soup. Oops, I didn’t follow the instructions and my vegetables were pretty large and my canned tomatoes were whole. I decided to puree the soup (so didn’t add the chickpeas until at the end and did save some lentils from being pureed). As expected the chickpeas didn’t have time to absorb the flavor… still a great soup! I am sure it will be even better when it is reheated.

    • — Ty on December 8, 2019
    • Reply
    • Great recipe, especially because I had everything on hand already. Used frozen peas and a handful of fresh spinach. This one is a keeper.

      • — Susan on January 6, 2020
      • Reply
  • Made this tonight. Added 2 stalks celery and 1 cup water because I needed 5 servings and increased spices by 1/2 more. When I served it we squeezed about 1/2 tsp lemon juice into each bowl and added 1 tsp freshly grated Parmesan on top. If vegan, you could add nutritional yeast. Really sparked up the flavor. You have to try this soup.

    • — Brenda on November 25, 2019
    • Reply
  • Wow what a fabulous soup!! Another home run Jenn!! We are trying to follow a low fat plant based diet and I stumbled on this recipe looking at your green bean recipes and was so excited to try it!!!
    I prepared it pretty close to your recipe but added a bit more black pepper and baby kale along with the green beans and peas.

    It’s a lovely creamy, substantial soup!!! Certainly appropriate as a meal!! The hubby gave it two thumbs up!! It’s a keeper!

    • — Karen T. on November 19, 2019
    • Reply
  • Loved this soup!! Definately making a double batch next time so I can add some to the freezer.

    • — Alexis on November 16, 2019
    • Reply
  • This was so, so good! And easy! And healthy!

    I had friends to dinner with little notice and needed something quick that I could make with what I had on hand. Everybody absolutely loved this soup. It has such a unique and delicious flavor, and was hearty enough for the main course.

    • — Cathe on November 5, 2019
    • Reply
  • Jenn,
    I made this last evening and it is yet another winner! So the only question I have, and I think it may have gotten the answer in other recipes, or somewhere else on your web page, releases to the salt. This particular recipe did not specify whether to use regular salt or kosher salt. I am aware that kosher salt or other large flake salt is preferred for most recipes, but I always wonder if I should sometimes use regular just for the iodine since my wife and I try not to use a lot of salt generally. Is there a general rule for your recipes? And thank you so much for all the great meals we have enjoyed because of you!

    • — Kevin on October 30, 2019
    • Reply
    • Hi Kevin, So glad you enjoyed the soup! For my recipes, you should use regular table salt or fine sea salt unless otherwise specified. Hope that helps!

      • — Jenn on October 30, 2019
      • Reply
  • do you think that I could sub butternut squash for carrot. I’m out of carrots.

    • — christy on October 17, 2019
    • Reply
    • Sure!

      • — Jenn on October 17, 2019
      • Reply
  • Delicious and warming! I made some slight changes with 2 additional cups of chicken broth and used both green and yellow beans and spinach. Rather than just cumin I used a Baharat spice bend and rather than thyme I used Za’atar. This will be a mainstay soup!

    • — Joe Cincotta on October 4, 2019
    • Reply
  • The broth is so delicious!!! I omitted tomato, doubled the recipe and after sautéing the veggies threw it all in the crockpot for 3 hours on high and it was amazing! I used spinach for the veggies since I had it on hand. Loved it and will make it again.

    • — Danielle on September 29, 2019
    • Reply
  • A delicious soup and so easy to make! We loved it. Thanks, Jenn, for another winner!

    • — Corinne on September 25, 2019
    • Reply
  • Hi Jen, can you suggest some nice side dish that would go well with this soup for dinner?

    • — SK on September 24, 2019
    • Reply
    • Hi SK, The soup would pair nicely with this homemade naan and a simple green salad like this one. Hope that helps and that you enjoy whatever you make!

      • — Jenn on September 25, 2019
      • Reply
  • Jenn, this recipe is one of my absolute favorites; it is flawless! The flavor you’ve put together is spot on. I love that I can eat this and walk away feeling satisfied. Any chance you are creating any new vegan recipes?? I’ve got your recipe book all marked up with the food I can eat (love them all!). I would love to see more recipes for people like me who have a variety of dietary restrictions and eat primarily plant based.

    • — Megan Emery on August 12, 2019
    • Reply
    • So glad you like the soup, Megan! I will keep your request for more vegan recipes in mind when I am developing new things in my kitchen. 🙂

      • — Jenn on August 12, 2019
      • Reply
  • Quick question…

    Why don’t you cook the peas/green beans with the soup? A lot of the vitamins from these vegetables come out in the liquid/water and this way those vitamins will be released into the soup itself. Is there a specific reason why you choose to add them at the end AFTER they’ve been cooked?

    • — Hdar Yashar on July 24, 2019
    • Reply
    • Hi Hdar, I add them at the end so they don’t get overcooked as the soup simmers for a while. Feel free to add them in earlier if you’d prefer. If you do, I’d suggest eating the soup right after you make it so the veggies don’t get too soggy. Hope that clarifies!

      • — Jenn on July 25, 2019
      • Reply
  • Two thumbs up. Easy and so tasty!

    • — Kristen Green on July 1, 2019
    • Reply
  • Just made this for lunch.
    The flavors are amazing, thank you

    • — Fiona Hammell on June 26, 2019
    • Reply
  • Super yummy!

    The smoked paprika adds a gorgeous exotic flavour. I added a whole teaspoon to give it a bigger kick. Also added celery with the onion and potatoes for some carbs.

    • — Jasmine on May 13, 2019
    • Reply
  • My usually picky, starting-on-a-spring cold, stuffy headed daughter ate a big bowl of this… She could even see the zucchini, peas and beans floating in it.

    I’ve made this before and she’s stared at it while everyone else gobbles it up.

    But it’s so good. Warm, filling, totally delicious exactly as written with whatever veg you have laying around. The red lentils and garbanzos make this awesomely filling.

    Thank you, Jenn!

    • — Karin Landers on April 13, 2019
    • Reply
  • I made this soup in the slow cooker with dried chickpeas which I had soaked overnight
    It was lovely . I did not blend it as I wanted more of a thick stew .
    Each time I have made it I have stuck to the basic recipe but added whatever I had in the fridge

    • — Mary-Alice Kent on April 11, 2019
    • Reply
  • This soup is a favorite! Thanks Jenn! I sometimes use the frozen veggies mix if that is what I have on hand but prefer frozen beans and peas and also fresh baby spinach. I use an immersion blender to thicken a bit. Fantastic soup.

    • — Janet on April 11, 2019
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  • This soup is amazing and very Weight Watcher friendly. Very easy to reheat and eat for my lunches during the week. Thank you for another easy, delicious recipe!

    • — HEATHER on March 7, 2019
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  • Making it now… hope it turns out because I COULD NOT find directions… I scrolled up and down finally gave up and just threw everything in… eventually I saw there was a button in the advertisements area … which I, of course, had ignored.

    • — Jack on February 17, 2019
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  • This was utterly delicious, and perfect for the middle of a giant rainstorm.

    • — Theresa Nelson on February 13, 2019
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  • This looks delicious, definitely going to make it. But, can I use green lentil instead?
    I have so much of it.


    • — Rosanna Borbon on January 31, 2019
    • Reply
    • Hi Rosanna, for the best results, I’d recommend sticking with the red lentils here – sorry!

      • — Jenn on January 31, 2019
      • Reply
    • Beautiful hearty soup that I see myself making this fall/winter…
      Instead of chopped greens/peas I added frozen spinach last 5 minutes.
      I like to let my soups rest a few minutes before serving.
      This one is definitely a repeat! Thank you!

      • — Liana on May 24, 2019
      • Reply
  • Have loved your recipes since I discovered your Beef Stew recipe. This looks great- could you suggest an alternate for the chickpeas? My family is not a fan of that particular bean, but would welcome the additional protein and fiber beans bring. Thanks!

    • — Melissa on January 27, 2019
    • Reply
    • Hi Melissa, so glad you like the recipes :). This soup is pretty flexible in terms of what beans you use, but I think cannellini beans would be a nice alternative to chickpeas. Hope you enjoy!

      • — Jenn on January 29, 2019
      • Reply
  • I do not have smoked paprika can I just a splash of liquid smoke with my regular paprika I do have?

    • — Kelly on January 27, 2019
    • Reply
    • Sure, Kelly, I think that should work. Enjoy!

      • — Jenn on January 29, 2019
      • Reply
  • Wonderful soup!

    • — Patricia Romig on January 8, 2019
    • Reply
  • I only have regular (organic) paprika, can I use? Or will it take away from the taste of the soup?

    • — Eve on January 1, 2019
    • Reply
    • Hi Eve, I recommend sticking with smoked paprika — it adds a lot of flavor to this soup. Sorry!

      • — Jenn on January 2, 2019
      • Reply
  • What a wonderful soup! So easy and the flavours are so interesting. I used my immersion blender to blend it to a chunky consistency, then added frozen green peas and chopped fresh spinach. Liked by vegetarians and non-vegetarians.

    • — Julie on December 21, 2018
    • Reply
  • This soup is so delicious and easy, I’ve made it twice in the past month! I used an immersion blender to partially puree it instead of transferring it to a blender or food processor, and since I’m always looking for ways to pack more veggies into my meals, I used much more than 1 cup (probably closer to 4-5 cups – a mix of chopped spinach, green beans, and peas), and it was delicious and chunky. This is a perfect meal on a cold day – and it freezes really well!

    • — Wendy on December 20, 2018
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  • Hi, Jenn,

    This soup sounds delicious. I want to try it this weekend. Do I need to remove skin off the chickpeas? Thanks


    • — Irina on December 5, 2018
    • Reply
    • Hi Irina, No need to remove the skin. Hope you enjoy!

      • — Jenn on December 5, 2018
      • Reply
  • Jenn to the rescue again. Although not a huge fan of “smoked” flavors, it is not overpowering in this recipe whatsoever. I love the fact that the soup is very low fat, and can be made in under an hour. I doubled the recipe, so it took a bit longer than the stated cook time, which I fully expected with 8 cups of broth to bring to a simmer. I used frozen, chopped green beans and will try with peas next time. I sliced some Gruyere cheese and put out crackers. Along with this delicious soup, it was a great Sunday dinner!

    • — Mary M. on November 26, 2018
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  • Can this be cooked in a slow cooker and if so what adjustments should I make? Thank you

    • — Holli on October 30, 2018
    • Reply
    • HI Holli, I don’t have a lot of wisdom to share because I don’t have experience with a slow cooker, but these tips may help you convert the recipe. Hope you enjoy!

      • — Jenn on October 30, 2018
      • Reply
  • Have some sliced onions…if I chop them, how much should i use?

    • — Carol on October 27, 2018
    • Reply
    • Hi Carol, About a cup should do it. Enjoy! 🙂

      • — Jenn on October 28, 2018
      • Reply
    • Thanks Jenn, made as written…used green beans a few peas and a handful of frozen chopped spinach, squeezed dry. Looked beautiful and tasted great. As far as I am concerned, you are the queen of soups. Each one is so darned good. Not that it needs any thing else, but what would you think of adding some sautéed sausage? If so, what kind? Opened a malbec wine, had some good breadsticks. a nice salad and my friend was very impressed. As always, another winner!

      • — Carol on October 28, 2018
      • Reply
      • Glad you enjoyed this! I think adding some sauteed sausage would be delicious – you could use a spicy pork sausage, sweet turkey sausage, or even chorizo.

        • — Jenn on October 30, 2018
        • Reply
        • I sometimes serve the with homemade lamb sausage “meatballs” — so good!

          • — Adele on January 30, 2019
          • Reply
  • I made this last year when the weather turned cold and I remembered loving it, so it the first soup that came to mind this year when the temperature started to drop. My husband HATES green beans so I used broccoli instead, which is maybe not the best substitution, but he was happy. I’m not sure what else to substitute for green beans, but I’ll keep trying different things to see what else I can come up with. As always, the soup turned out great and hit the spot. Thanks for sharing another winning recipe.

    • — Kevin from Boston on October 18, 2018
    • Reply
  • This is a staple in our freezer! What kind of pot are you using? It’s beautiful!

    • — Taylor on October 13, 2018
    • Reply
    • Hi Taylor, It’s a Cuisinart Dutch oven – I got it at Home Goods. 🙂

      • — Jenn on October 13, 2018
      • Reply
  • Amazing flavor, a family favorite!

    • — Bernice Witt on October 9, 2018
    • Reply
  • This is such a flavorful soup that even my non-vegetarian, bean-hating family members enjoy it. The combination of spices is flawless and I have made it multiple times.

    • — L Chu on October 5, 2018
    • Reply
  • This soup was wonderful! Followed the recipe exactly and it turned out great. Enjoyed it with a loaf of crusty bread.

    • — Sarah on October 4, 2018
    • Reply
  • Fall is quickly approaching and the Smoky Chickpea, Red Lentil & Vegetable Soup is a perfect meal for Fall. Easy to make a very tasty!

    • — Cindy Armstrong on October 4, 2018
    • Reply
  • Yummy soup. My husband loves lentils & chickpeas so a few bowls of this soup was perfect for a light dinner. Thank you Jenn. I’ve been reading all kinds of food blogs for the past few years and yours is #1. Thank you so much for sharing all that you know. 😍

    • — DVo on October 2, 2018
    • Reply
  • Really really GOOD! My daughter asked me to make a vegetable soup. I read the last few reviews which were current and very very positive. I TOTALLY agree a fantastic soup. So easy to make. I needed a large quantity for my daughters competition. So I started with one pot and progressed to 3 pots at a time. In no time I had my pail filled to keep that crockpot full at the competition.

  • Hi Jenn,

    This looks like such a delicious soup and I’m looking forward to making it, but was wondering if the bay leaves should be fresh or dry?

    Thank you for your time and help!

    • Hi Natalie, They are dry. Enjoy!

  • I made this today. I only changed the cumin because I didn’t have any, so I used curry instead. So healthy and yummy. Thank you.

  • This was so damn good!

  • Super super yum and really satisfying. My husband loved this too. I will definitely save this as a favourite

  • I was a terrible cook before I found Jenn’s website. Now I only make her recipes and they’re all fantastic. This is one of my favorites. It’s easy and very flavorful. The smoky paprika packs a punch but isn’t too overwhelming.

  • You can whip this soup up in no time but it sure doesn’t taste like it. Very rich and complex. Thanks for another winner recipe, Jenn and congrats on your new cookbook that looks like it’s coming out in a couple of days!!

  • This is just amazing Jenn, the most delicious soup I have ever had. What would I do without you?

  • Another of your delicious soups that will become a regular at my home. My husband had 3 bowls! Thanks Jenn.

  • I’ve made this quite a few times now, for my family and for friends, and it’s a winner. I recommend doubling the recipe. It also doesn’t really need blending so it works well in a limited kitchen – if you do blend it, I don’t advise doing more than a cup.

    • — Lynnsey Schneider
    • Reply
  • A great tasting soup that is quick and easy to make.

  • Great! Loved it.

  • Absolutely fantastic! probably the nicest soup I’ve ever had, very moreish. Cooked it as per recipe but just dropped the hand blender in to whiz it up a bit at the end.

  • This soup is really tasty! The recipe is great as is! I do add shredded chicken and it is a nice addition for those who need meat or you want a more filling soup.

  • This soup has all the right showtopping flavors! Can’t wait to make it again and again!

  • This soup is really tasty and healthy! The first time I made it and tried it, I actually said to my husband “omg, this tastes like something you would get at Panera or something”. It’s a plus that it is super easy to make as well. Try it!

  • This definitely ranks in my top 5 favorite soups – and I eat soup every single day, summer or winter! I doubled the smoked paprika simply because we love that flavor and used a combination of frozen kale and spinach, and fresh zucchini for the vegetable. Everyone loved it!

  • Great recipe! very tasty my kids also loved it

  • I love this soup. I have made it several times, and bring the leftover soup for lunch. I follow the recipe and usually add 2 cups of baby spinach as the veg option. It’s healthy and easy, you won’t be disappointed!

  • Excellent soup. I cannot praise enough. In addition to its great taste, it’s other great feature is that it can be made out of ingredients that are easily found at home.

  • Loved this soup. Made it last night – so easy and quick to make. The aroma and flavours are just wonderful. Added peas and green beans and served it with crusty bread – yum! Thanks Jenn for another great meal.

  • My husband and I decided to eat soup and salad for dinner more often, in order to lose some weight. This is the first soup I cooked. It was a hit! We both loved it. He ate two bowls. I followed the recipe, except for fresh peeled and chopped tomatoes in place of canned because that’s what I had on hand, and in place of the immersion blender, I removed solids using a slotted spoon, and mashed them with a fork. It is delicately flavored, allowing the natural ingredients to shine.

  • I made this soup and it was delicious! The combination of flavors, textures, and ingredients well-rounded for a vegan protein and pleasurable main course was perfect. For vegetable broth I used Seitenbacher’s Vegetarian Vegetable Broth (it’s gluten free) and it brings so much more burst to any dish it’s added to. To finish the soup I added 2 cups of cut up baby juicing greens. I served this with a salad and toast spread with almond butter.

  • Delicious with two changes. It was a bit bland for my taste so I added a teaspoon of chili powder when finished and it didn’t change the flavor except to deepen the flavor. And I took two cups out and used my immersion blender on the two cups instead of a blender. This is definitely a keeper. Thank you!

  • I made this soup yesterday and my husband and I loved it! It has such an interesting combination of flavors and it’s very satisfying. Thanks, Jen!

  • Served this as a starter for a simple dinner party. Everyone really liked it. Much better the day after so be sure to let it sit overnight. Makes life easy.

  • Hello, Jenn — love your site and I look forward to making this soup! You recommend pairing it with naan and I was wondering if you could suggest a salad or two from your collection that would complement this soup. 🙂

  • super yummy. i don’t think cumin or thyme are necessary here though since smoked paprika is so flavorful on its own. smoked paprika is all you need. also, i would recommend serving it on the next day – soups like this always taste better the next day!

  • Love the soup! Very rich and creamy.
    Next time I will probably go for fresh tomatoes instead. But so far everyone loved it, definitely cooking it again. Thank you!

  • Really good—wish I had doubled it as others recommended! Thanks Jenn!

  • This sounds so delicious but I am curious where you and others buy red lentils, after spending a day looking at a variety of grocers and supermarkets in our large metropolitan city, from Walmart to Whole Foods, plus others. Online I have found red lentils (Amazon) for $10 for a pound, which sounds high to me. Are they at specialty markets, like Turkish? It sounds like other lentils don’t work as well in this recipe. Suggestions?

    • I’m sorry that you’ve had such a hard time finding the red lentils, Judy! I’m surprised as they’re relatively common. I’ve gotten them at my local grocery store as well as Whole Foods. Did you, by chance, try the bulk section at Whole Foods? Perhaps if you share what city you live in, some other local readers can chime in with suggestions.

      • I persisted, and found them, but they were called Masoor Dal. My soup is cooking and smells wonderful! Thank you.

      • Regular grocery stores have them with the dried beans. Whole Foods has them in the bulk bins for sure and good ‘ol Trader Joe’s has em!! Called Red Lentils in the places I mentioned or Masoor Dal in Indian grocers.

    • Safeway doesn’t carry them, but my local Fred Meyer does. I was frustrated too, because I’ve been meaning to try out this recipe! Good luck 🙂

      • — Frenchie cooking mom on August 26, 2019
      • Reply
  • As usual Jenn does not disappoint. Made a double batch this time so it is available for the cold winter months still to come. Sits in my freezer next to you Italian wedding soup and the pasta y Fagiole. Been cooking for 40 years and have never gone back to the same site as much as I visit Once upon a chef! So grateful for this resource.

    • — Michael J Blankowski
    • Reply
  • Could I please check whether I can substitute fresh tomatoes instead of diced from a can?

  • Absolutely delicious! Had this along with a salad and some bread, and it was super flavorful and filling. I didn’t add chickpeas or beans, and it was still really filling and tasty. Would be so easy to add all sorts of stuff! Also make sure to wash the dal before you add it to remove excess starch (and pick out any stones or bad lentils)!

  • I’ve made this a few times and have gotten rave reviews…for my personal taste, I reduce the amount of onions & garlic by half…I like to serve this with a green salad tossed with your buttermilk ranch dressing along with french bread. This soup does freeze well…If you’ve never tried the dressing, you’ll love it…I recommend you double the recipe…will go fast!!

  • I made this recipe for my veggie-loathing brother and he enjoyed it very much. We did not have chickpeas or green beans so I substituted raw, cut up cauliflower instead. It turned out terrific and was filling with a light salad and bread. Even better the next day for work lunch.

  • Hi Jenn,

    Had a chance to make your delish Smoked Chickpea, Red Lentil & Vegetable Soup the other night. It was just a easy, healthy, wonderful and scrumptious soup. Will be making this frequently! Another of your fabulous recipes. 🙂

  • I am always looking for quick, easy vegetarian recipes and this soup is both! The recipe is perfect, did not change a thing.

  • Sorry, was disappointed with this recipe.
    Love lentils, love chickpeas, love veggies. was really looking forward to this soup. My husband and children said it tasted a bit off, but couldn’t identify what they didn’t like about it…i felt the tomatoes took over the flavor. Might retry in the future without the tomatoes.
    The family has liked quite a few of the recipes i’ve tried from your site. (thank you!)

  • Love this soup! We sometimes use chicken broth, add a pinch of red pepper flakes, and often use fresh spinach, zucchini, and green beans for the greens. Delicious!

  • This so soup is so filling and scrumptious! I made it exactly as directed and I served it with a spinach salad and bread and it was perfect! thank you!

  • Love this recipe!
    Its easy and ingredients are always at hand in my pantry . Wonderful winter soup recipe- family favorite !

  • Delicious! I added butternut squash and ground sausage. I love all of the recipes I have tried from your blog and recommend them to friends often!

    • Glad you’re enjoying the recipes, Erica! 😊

  • Hi. Love your recipes!

    Can I use small green lentils instead of red lentils?

    • Hi Kim, glad you like the recipes! I’d really recommend sticking with the red lentils here – sorry!

  • I fed this soup to my picky brother in law who thinks everything should have meat in it… he ate it up, and even took leftovers for lunch!

  • Easy recipe and healthy. I used fire roasted diced tomatoes with garlic as that was what I had on hand. I used a mix of shelled frozen edamame and a fresh power greens for the final veggie add in (my family is not big on peas unfortunately). Additionally I tossed in a little turmeric with the other spices. I served the soup with fresh ciabatta bread. It was well received. I’ll definitely add this to my soup rotation list. thanks.

  • Fabulous! I used chicken stock (all I had) and threw in a red and yellow pepper after roasting, instead of the peas and beans… DELICIOUS! Smokey treat to return home to after trick or treating! It’s wonderful to have some fast, yummy soup recipes tucked under your belt, to be pulled out when time is short, but still tastes like you spent hours in the kitchen 😜

  • Absolutely one of the best soup recipes I have tried. Served this to my sons family along with the Italian garden salads and received rave reviews from the one and three year olds to the parents who requested the recipe.
    Easy to follow along with your wonderful step by step tutorials. Jenn your website is a godsend. Keep up the great work!

  • Thank you SO MUCH for including the nutritional information! I find myself cooking for a group where there are MANY diabetics. And as a Diabetic Health Coach and an RN, I want to be certain I’m cooking things they can have. Thanks again. So looking forward to your cookbook! Pinky

    • — Sheryl Pinky Pincus
    • Reply
    • Thanks, Pinky – glad you find it useful!

  • I made this recipe for my family for a quick, easy Meatless Monday meal & we all LOVED it. It was simple to make & the flavours were delicious. Even kids liked it which is awesome!!! I made recipe as written & added in the frozen peas & cooked green beans in the end. Love all of your recipes! Looking forward to you recipe book!!!

  • Hi

    Could I use barley instead of lentils?

    • Hi Karen, that should work. Just take a peek at the cooking time on the package of barley to determine when they should be added. Also, if you have any leftover soup, the barley is likely to soak up a fair amount of the liquid, so you may need to add more broth before eating the leftovers.

  • I made this soup for dinner for my family yesterday, they all loved it! It’s yummy, nourishing and satisfaying! I also like the fact it’s quick and easy to make and doesn’t require too many ingredients. Thanks a lot for sharing!

  • Love the soup. Very easy to make. I added chile pepper flakes to make it spicy, and extra cozy on chilly days.

  • Jenn,
    I love this recipe! Always make it exactly as written. Each fall I host a group of friends with homemade soups and a crusty dutch oven bread. I enjoy gathering this way because all the work is done before guests arrive. This soup will be back by popular demand!!
    I also make it through the winter, often finding I have the ingredients on hand. The soup carries over beautifully with the flavors developing a bit more after the first day.

  • Absolutely love this recipe. Have made it several times. Anyone who tries it loves it too. I have made it with just peas and a combo of peas and green beans or kale. They are all delicious and so healthy. Great flavour combinations. We like it with warm mini naan breads. Deserving of 5+ stars!!

  • I love this soup. It is a good example of a recipe that will stay in your rotation. Hearty and healthy. I did double the recipe . So tasty !

  • After feeling like I had read every vegetarian soup recipe, it was so refreshing to find this recipe for smokey chick pea and red lentil soup. I have made it several times and would recommend adding fresh spinach, kale or another green to give it some bulk and texture. Otherwise the spices are perfect. Thank you for such a colorful and easy to make selection of recipes!

  • I have made this soup many, many times. I am a vegetarian, and this is simply my favorite fast dinner. I usually add about a half cup of frozen peas and some shredded kale leaves for the vegetables at the end, but anything works.

  • In an effort to move toward a more vegan/vegetarian diet, I thought this soup sounded nutritious and perfect for the cooler temperatures. Typically when I make soup, I end up fussing with the spices, but I was delighted to find that the soup was perfectly seasoned just the way it’s written. I used an immersion blender to puree 2 cups of the soup which worked really well. I also added some frozen peas and some (cooked) fresh green beans at the end. I think my mom, who loves to cook, will also love this; so, I printed out the recipe, collected all of the canned/dry ingredients, pre-measured the spices and sent the package to her in Hawaii.

    • So glad you enjoyed it (and what a thoughtful gift to send your mom)!

  • My boyfriend loved this. It was very filling!

  • I’ve made this a few times and made it again this morning for a Shavuot lunch. Our guests loved it! It’s a family favourite too. It’s once of the few recipes I’ve tried that I don’t feel any inclination to tweak – it’s perfect as is. It’s also easy, affordable, healthy and freezes well.

    • Forgot to mention that I skipped the blending step this time, and it was just as good.

  • A little too spicy for me & too high on sodium. Do you have Weight watcher points on this ?

    • Hi Kit, I don’t have the formula for Weight Watcher’s points– sorry!

    • Hey Kit, cook your own beans from dry and make you own chicken stock. It takes some planning ahead, but will cut down on the sodium-alot!!

  • This is my absolute favorite soup recipe. It is so quick and versatile. I like it best with leftover roasted vegetables and frozen peas. It’s also great over rice!

  • Great recipe! My son-in-law is a vegetarian, so I am always on the lookout for delicious recipes with non-meat protein.

  • This is one of my favorite soups to make. I use homemade chicken or pheasant stock, green beans and snow or snap peas.

  • I have made this soup on MULTIPLE occasions. It is velvety and almost creamy from the texture enhancing lentils. My husband loves this as a main course with a side of crusty bread… which really says something as he is a real “meat and potatoes” kind of guy! He never goes for vegetarian dinners!

  • Fantastic! I should have doubled it. A reason to make it again soon. Thank you!

  • Gosh… so delecious ??I cooked this soup ? three times already every ones loves it!! Loves your recipes plain n simple! Thanks Jennifer!!!

  • I absolutely love this soup. It is really easy to make. I usually double the recipe and freeze some in mason jars so that I have it on hand. The lentils and chickpeas make it surprisingly filling. It’s a healthy meal and also a tasty one.

  • This soup is delicious! When I pass the recipe on to family and friends I always
    recommend they double it as they will otherwise be making another batch immediately. I’ve added frozen peas at
    the end but usually use chopped, roasted
    cauliflower. Yum! Jenn, I have made many of your recipes and each one has
    rated 5 stars…..thank you!!

  • What would be the equivalent to the 14.5 oz can of chickpeas if one was using cooked dried chickpeas? I buy bulk chickpeas and use my pressure cooker to cook them.

    • A standard can of chickpeas contains about 1 3/4 cup of beans. Hope you enjoy the soup!

  • Dear Jenn, I made this smoky soup as instructed and it was delicious. My whole family loved it. My dad, my husband and my three young sons. But it didn’t surprise me because EVERY recipe I make of yours is a family favorite. I love how easy and adaptable they are. They taste like I cooked them over the stove for hours. My husband takes all three meals with him to work (he has two different jobs in the same building) and he always gets compliments on the smell of his food heating in the office microwave. This week I made the old fav- Orecchiette with Sausage and Broccoli. I also make your Indian Spiced Lentil Soup ALL THE TIME. I feel like I should be making a weekly donation to you with how much I use your site. I used to have a lot more time and made my own broth, soaked my beans, bla bla bla, but life happened and your recipes still give that sloooooow, deep flavor without all the fuss. Thank you for sharing your talent with the world. Now I’m off to make 30-Minute Asian Beef Bowls!

    • Thanks for all the nice words Evie– go glad you enjoy the recipes!

  • I love it! Family and friends love it! This is my go-to soup and countless people have asked for the recipe. I prepare the recipe exactly as written except that I usually don’t purée. For me, the key is use of nice quality smoked paprika. Any greens added at the end have been welcome and lovely. Thanks for a household staple, Jenn!

  • I love this soup! On a chilly evening, it’s my go-to meal for healthy, warm and super flavorful. I’ve used whatever lentils I have on hand – Jenn is right though – the red are best, and don’t detract from the beautiful color. I usually use my puree stick as well, which is easier than removing some of the soup to puree at the end.

  • After reading the other recipes I decided to double the recipe and I am glad I did. It is a flavorful, delicious soup. I added more vegetables in it to make it a little heartier. I also made a side of quinoa for anyone who wanted to add it to the soup. This made it more filling for my men. Some of my family loved added Tobasco Sauce for a zing.

  • This soup was really good! When I took the first spoonful, it really tasted as if I was having a bowl of soup from Panera or something. It came out that good! Super healthy as well of course. I will need to make again sometime very soon. Thanks for the recipe!

  • Easy and fantastic soup!
    This is one of our favorite soups–you describe it as ‘soul satisfying’ and that is right on target. It is a hearty soup with so much flavor from the various ingredients. To make it thicker and richer I will sometimes add a parmesan rind. I do this with many soups. The Pasta e Fagioli is another favorite from your site and I put a parm rind into that as well. I usually use frozen green beans and peas at the end, which are perfect.

  • I didn’t add the veggies at the end and it was still really good! Perfect for a cold D.C. day with good bread. Will definitely make again. 🙂

  • this soup is ridiculously good!

  • I’ve made this soup several times and absolutely love it! Lately I’ve been doubling the amount of smoked paprika because I love the flavor. Even my 2 year old likes this soup. Success!

  • I had all these ingredients in my pantry and threw this soup together last evening. It was by far the best lentil soup ever. My 10 year old took it to school in his thermos today as he loved it!! So good!!

  • Amazing soup for a cold night! My kids don’t like to see vegetables so I hand blended the entire pot – success! Everyone loved it. Thank you.

  • My kids LOOOOOOOVED this soup!!! I doubled the recipe because I knew I would be going back for more and I had planned on freezing some for lunch prep…But after my kids HEAPING 2 and 3 helpings, there is none left! Ha! This easy and nutritious recipe is definitely a keeper! Thank you!

  • Great recipe, especially after a meat laden new years day. Goya canned beans are the best.
    Added spinach at the end, and a dollop of yogurt with lemon juice, zest, and finishing salt

    • — Gretchen Harrell
    • Reply
  • This recipe is great, but would it make a difference at all if this were made in a Dutch oven?

    Would the cooking time need to be changed if it were made in a Dutch oven?

    • Hi Leslie, this should work just fine in a Dutch oven; no adjustments necessary. Hope you enjoy!

  • Jenn, how do I double this wonderful recipe? Do I double all the ingredients? Thanks!

    • Yep– it’s that simple– enjoy!

  • Loved this. Quick & easy

  • I chose this recipe because I’ve been wanting to cook less meat and more beans and lentils. Looking at the simplicity of this recipe, I expected it to be good but not great. However, my entire family loved it! For the vegetable I added chopped kale about 5 min before the end. Nutritious and so delicious. Perfect!

  • I love this soup! I have a few recipes that i think are true “finds’ and this is one of them. Not only is it delish,but it is fairly cheap which are the two things needed to make it in my list ! I make it often and I thank you so much for posting it !

  • Fantastic recipe – best soup I’ve had in months and months. In addition to the listed ingredients I added a couple of stalks of celery, finely chopped (left over from another cooking session), and a teaspoon of (extra) cumin just because it’s one of my favourite spices.

    She Who Must Be Obeyed loved it – so my grateful thanks 🙂 . Mark

    • — Bloke in Lincoln, UK
    • Reply
  • This was my first time using red lentils. The soup was filling and comforting. Everyone loved it. I served it for lunch with your zucchini frittata.

  • Jen. This was fantastic I made it for my family tonight and it made my wife very happy. Thank you so much and merry Christmas!

  • Since I love soup, I am always looking for
    new recipes to try and Jenn’s recipes never
    disappoint me. Haven’t used red lentils before but now will keep on hand to make
    this quick and delicious soup often. It tasted even better the next day.

  • As others have stated, my family also loves this soup & we could not have made it at a better time. All of our family was eager to leave Thanksgiving dinner/leftovers behind; when I was ladling it out I heard groans of delight. I did not make any adjustments as this was my first effort but will add more hot peppers next week.
    We Love this Soup!

  • I love this soup! I made this today and it is delicious, nutritious, and so tasty. The best part is how quick and easy it is to prepare.

    • I’m commenting on my own review! This soup is even better the next day – flavors richer and texture smooth and creamy. Does anyone know if this soup will freeze well?

      • Glad you liked the soup Debbie! Yes, it can be frozen.

  • As a vegan, I am always looking for more recipes. I came across this as I have been dying to use my red lentils for stew. This was a hearty and flavorful meal. The main differences in my soup was: No broth–instead I used, corn/peas/cauliflower were my chosen vegetables, and I added turmeric and curry powder to the dish. Really pleased. Cannot wait to make again.

    • Vicki, I too am vegan and have made several of Jenn’s recipes vegan. Try her french lentil soup without the bacon and sub veggie broth. It’s still superb! Also, her cashew chicken is divine with tofu instead. I’ve even veganized her mulligatawny soup with success!

  • I have loved every recipe of yours I have tried…never thought I would like “vegetable” soup so much but I do!! I will be making this many times during the winter…I can’t stop eating it!! This is a very healthy recipe and so versatile…so many flavors…

    • — Wendy Schoenburg
    • Reply
  • After having great success with the Coconut Dream Pie, I tried this for dinner the following day. Such a simple, easy and healthy dinner to throw together. I’ll be making this again. Thanks!

  • I made this soup and….Ohhh myyyyy, it is WONDERFUL!! I loved the addition of smokey paprika. It takes this soup to another level. Excellent, soup enjoyed by all. Perfect amounts of ingredients! Another keeper??

    • — Julie Parola Sim
    • Reply
  • This soup is wonderful! My husband and I both came down with a nasty virus this week and I wanted to make something warm and healthy to chase away the bugs. .. And this was just the ticket!!

    I made it pretty mush as written. A few additions:
    I added a chopped red bell pepper to the onions and a minced jalapeño for some heat.
    I also added a generous teaspoon of hot curry to the spice mixture.
    I used 3 cups chopped kale and chard from my garden for the greens.
    Then, for the final simmer, a can of coconut milk.

  • Could I make this in a crockpot?

    • Hi Nikki, I’m not very experienced with a crock pot, but I think it may be doable. For some helpful tips on converting recipes for the crock pot, check this out. Hope that helps!

      • Thank you!!!

    • Definately! I use my crock pot all the time.
      All I did was use a skillet to saute the veggies and spices while my crock pot heated up, then transfer the veggies to crock pot with the rest of the ingredients – except the lentils and greens. Lentils I added the last 30 minutes, and greens the last 10.
      Delicious and healthy!!!

  • I absolutely LOVE this soup! Have made it several times already.
    Great recipes, easy to make, healthy and delicious! My “go to” blog whenever I’m up for something new. Never have been disappointed.
    Great work Jenn!

  • Great soup and amazing flavour!
    I made a double recipe and increased the lentil count. I used a whole bunch of spinach, which I chopped roughly and threw in at the same time as the chick peas.
    Will definitely be making this again very soon!

  • Just made this soup!! Absolutely delicious, thank you Jenn 🙂

    Regards Kay

  • Made this for a dinner party and it was a big hit!

  • OK…I hate to do this, but I was not a fan of how this recipe came together. I LOVE smoked paprika and lentils and chickpeas so I was really looking forward to this soup. However, I felt that the tomatoes dominated the overall flavor in the end, and I tasted virtually none of the smoked paprika. I might make this again and rework it….possibly cut out the tomatoes entirely, and add a LOT more paprika and red lentils.

  • My husband and I both rated this recipe as 5/5. We are vegans most of the time, and so I used vegetable broth. I used slightly more red lentils (1/2 cup instead of 1/3 cup). I used the immersion blender and made it fairly creamy, and I used 1 cup mixed frozen vegetables and 1/2 cup chopped fresh cilantro at the end of the recipe. I served the soup over brown rice, and this made a completely satisfying meal with a little fruit on the side. Thanks for the great recipe!!

  • This soup is outstanding! In the past 2 weeks, I’ve made it 3 times – so tasty & good for you.
    Thank you Jenn!

  • Just a quick note to say how much we enjoyed this soup for lunch today. Since we are also in the DC area, the day started out so gray and gloomy that soup seemed like a good idea and as noted, all of the ingredients were on hand. Great flavor, certainly very easy to put together and our only change was to substitute hot smoked paprika for the smoked since we like the additional spice. Delicious – thank you!

  • Just wondering, is that dried red lentils or canned??

    • Adela, they are dried. Enjoy!

  • Love this soup. Easy to prepare and very tasty. Made it several times during the winter using frozen mixed vegetables in the final step, and am very much looking forward to making it this summer with fresh veggies.

  • This soup is excellent. I’m really trying to get in better shape, and this is the best healthy, filling and flavorful soup I’ve ever made. And the family loved it! Thanks Jenn.

  • Made this on the weekend. Really enjoyed the flavours. Will definitely make it again.

  • Another amazing recipe. Thanks

  • Delicious! Is there a standard serving size? I see most of the recipes list the number of servings but I’m not finding the size.

    Thank you!

    • Hi Brenda, The serving size is dependent upon each recipe. A serving of this soup is about 1 1/2 cups. Glad you enjoyed it!

  • Can I freeze this please?

    • Yes Mary, it should freeze nicely.

  • I made this tonight and it was delicious and full of flavour. I will definitely be making this again.

  • Once again, really easy to make and comforting to the heart soup. I love the smoky notes while not being too overwhelming for my 16 month old’s taste buds 🙂
    My husband loved taking this soup for lunch to work.
    Thank you again for sharing such great and easy recipes.

  • What would be a good substitution for the Lentils? They do not agree with me or my boyfriend. Loved the soup otherwise.

    • Hi Maegan, You could just omit the lentils and/or substitute with more chickpeas or frozen vegetables.

  • Just made a pot of this yesterday. Wow! So easy and so quick! Hearty and filling. I love the unique blend of spices. I will be making this again. Yummy!

  • Awesome soup. Love the unique flavor with the smoked paprika and cumin. Super healthy, full of fridge and pantry staples, loaded with fiber and protein and is quick to make. Added in kale at the end and puréed most of it before.

  • I made this soup last night – it was sooooo delicious and easy to make. My husband and I loved it. I am always on the look out for easy, healthy, nutritious good food. This recipe fits my criteria . Thank you. I look forward to trying more of your recipes.

  • I made the French Lentil & Vegetable soup yesterday & tonight it’s the Smoky chickpea & red Lentil & vegetable soup, it’s going to be very difficult to choose a favourite….they are both amazing…thank you for the wonderful recipes….Bonnie

  • Oh my goodness. This is fabulous. What a delicious soup.

    I am not a big fan of using canned or boxed stock, so I started by boiling the veggies that I was planning to use and then I used the water from boiling in the recipe, along with some extra water. There is so much flavor in this soup that I think using plain water would be just fine.

    Love the technique of pureeing some but not all of the soup. I’m going to try that with some of my other soups.

  • I admit I was a bit skeptical to try this, but the fact that I have yet to be dissapointed by any of the recipes from OUC (and i have tried quite a few) made me just try it. A couple of things I did differently, I had everything but the diced tomatoes so I diced up a medium sized tomato and added a teaspoon of tomato paste. Also, I added curly kale as the green veggie. It was delicious! Only thing that I may omit next time or wont worry about if I dont have it on hand is the addition of the red lentils, they kinda disappeared in the soup anyhow. But, I loved the flavor, nothing was overbearing and the fact that its a healthy low cal , high fiber option is wonderful! Making a batch on Sunday for Monday’s lunch to get me back on track after eating junk since Thanksgiving!

  • This was my first recipe that I tried from your website. It turned out to be a success. My brother who is very critical said it was a nine out of 10. He said it’s very tasty. I agree. For fresh veggies, I used white mushrooms, zucchini and broccoli. Very glad to have found your website. I’m going to post a picture on my Instagram.

  • My family LOVED this soup! In fact, I’m more of a vegetarian and they are DEFINITELY NOT! So I made a double batch of this soup, and took my portion out then added chicken and sausage for them. It was a HUGE hit! I’ve tried probably 20-25 recipes from your site, and we haven’t been disappointed yet. Thanks for all you do.

  • I can’t tell you how often I make this soup! It is something I never tire of, and everyone who tries it enjoys it greatly. I probably use slightly more carrot than called for in the recipe, but otherwise I follow it to the letter. I often make it a day early but wait to add the green vegetable until the next day.

  • This soup, as are all your recipes that I’ve
    tried, is DELICIOUS. I just recently made
    a triple batch, intending to freeze half, but
    my husband couldn’t stop eating it and
    none made it to the freezer. I also love
    it! I roast a head of cauliflower and use
    that as my cooked vegetable, adding it at
    the very end.

  • This soup was delicious! It has great flavor and is so easy to make low sodium – my dad is on a low sodium diet. There are so many recipes that don’t taste nearly as good once you reduce the salt but this was great! And it freezes really well too. Both my 3 year old and 1 year old liked it too! Bonus!

  • This soup was very good. The only issue is that I don’t really care for thyme. Could you please suggest a substitution? I would like to try again. Thanks!

    • Dawn, oregano, basil or rosemary would all be good substitutions for the thyme.

  • Delicious! Perfect thing to eat when dieting–healthy, low cal and so satisfying!

  • This was quite different from the vegetable soups I usually make, and very good! The only change I made was to reduce the cumin to 1/4 tspn, and it was still very flavorful. Both my older kid and my toddler asked for second helpings. Will be making this again! Thanks!

  • Love this flavourful soup! I used green split pea soaked over night and forgot to add the vegetables at the end ( peas or beans). My kids and husband enjoyed it and there was just enough left over for two small bowls for lunch the next day. Thanks. I love this easy recipe!

  • Pretty well perfect. Very tasty and easy to make. I liked the consistency as well.

  • Didn’t like this soup at all. We have never tasted Smoky Paprika in a recipe and didn’t care for it. I tried to mask the taste by adding some chicken bullion in addition to the broth. It helped a bit, but this soup was not one I would ever make again. Ate what we could and threw the rest down the sink.

  • Utterly delicious, complex flavor, and so easy to make. I made it four times in one week! We ate it at home and gave some as gifts. A real winner.

  • I’m always looking for meatless options with vegetarians and a vegan in the family. This was delicious! I used vegetable broth and my immersion blender.

  • This red lentil chickpea soup was so delicious!! Thank you for helping me make a wonderful dinner. 🙂 Can’t wait to try your other recipes.

  • This soup hits that comfort and craving buttons right smack in their middle. I needed a new spin on an old lentil staple soup and this is it. Smoked paprika makes a difference (plain old paprika did not pack the power in first batch). I also add hot turkey sausage for even more heartiness! LOVE this recipe thank you for the new twist on an old fall favorite.

  • A really good soup! The cumin and smoked paprika give it excellent flavor. I am amazed that something that good can be prepared with so little time and effort. Thank you for sharing this recipe!

  • I am about to make this soup, but realized that I have only regular green lentils. Would that still work?

    Love your website by the way! Everything I make my family loves!

    • Yes, you might just need to cook a bit longer. Hope you enjoy it!

  • How large is a serving, in cups?

    • Hi Sarah, Serving sizes are approximate but I would say about 1-1/2 cups.

  • I loved this recipe! I did all the prep work in the morning before work and left instructions on the counter for my son and husband to follow. I came home to a wonderful aroma and a satisfying and hearty soup that I could eat late (8 p.m.) and not worry about an upset tummy in the morning! Thanks for the recipe! It was perfect and I did no substitutions.

  • Everyone in my family LOVES this soup! It’s the perfect way to ease into fall. The smokiness of the paprika and cumin blend perfectly with the hearty lentils and garbanzos. We are meat eaters and don’t even miss the meat in this soup! The only thing I do differently is use my hand immersion blender to thicken the soup instead of removing a portion to put in the blender. Oh, and I add zucchini along with the peas and green beans.

  • This is an amazing soup. Wonderful flavour in such a short time and that nifty trick of pureeing some of the soup to thicken it. I make double batches each time which works fine. Has become a family favourite.

  • A very hearty, delicious, and satisfying soup.

  • Can I can or freeze this wonderful soup.


    • Hi Sylvie, Yes, should be just fine 🙂

  • This soup is incredible. I have made it now many times and always to rave reviews. We double the recipe and add in some tomato paste for an even more “tomatoey” flavor. I also used crushed tomatoes. Thank you so much for this recipe, it has found a permanent spot in our “go-to” family recipes.

    • Hi this soup was so delicious my daughter is vegan and my husband and I are meat eaters.
      And I made it for them and they love it.
      So tonight we had to decide between the soup or a prime rib type soup won.
      My husband is French and he said how about that soup was so good.
      Thank you so much for sharing?

  • This soup is a winner. Before it’d even done cooking, I could tell. I did make a few teensy changes though. I started the paprika and cumin in hot oil, before adding the onion and used 1/2 a can of fresh cherry tomatoes (minced) with the other 1/2 of ordinary tinned plum tomatoes (I had them left from another recipe). I used a little less thyme than called for and chopped in about a tbsp or so fresh parsley (being a big parsley enthusiast). Thanks Jennifer!

    • — George Ponaparte
    • Reply
  • Hi,

    What would be the best way to make this soup low carb?

    • Hi Nate, The best way would probably be to cut back on the chickpeas, but then the soup wouldn’t be as hearty.

  • Incredibly delicious and so comforting especially on a cold day. I made this several times during a record breaking Boston winter. It’s a one pot wonder. And I made it using a hot plate because our kitchen was being renovated.
    This has been added to my standard fall/winter favorite recipe list.

  • What did we do before we discovered smoked paprika? I have been virtually vegetarian since early February and I’m always on a quest for delicious soups. It seems to take more effort to make veggie broth more complex. This soup is delicious! I did not change one thing (except was more liberal on the thyme and pepper)! Thank you!

  • Hi, Jenn.
    This was a big hit with my husband, and I immediately sent a link to my vegetarian son, who also gives it 5 stars. I added a bit of diced sweet potato and a few curry leaves. Delicious! My son also added some samba olek and this is now on his favorites list.
    Last night we had your beef and broccoli, which is a another great recipe….I adapted the sauce to use with salmon tonight, and the house smells amazing! Almost time for dinner!

  • Wow! This soup was great and so versatile. I really enjoy your website. Thank you very much for your great recipes! I didn’t want to put chickpeas in so I used white kidney beans. I also didn’t have canned tomatoes so I cut up 3 small ones instead. I used frozen peas for the frozen veggie. Excellent! Even my super picky son ate a small bowl.

    • — Shannon Poellmann
    • Reply
  • This recipe had such a unique adult flavor. Neither the cumin nor the paprika dominated the soup, but each added multiple layers of flavor. my husband and I loved it but not our kids. I added 1/4 or less of paprika. I’d make it again!

  • This is another soup we make for a work week of dinners. We double the recipe, precook about 3 C of rice, and over the week have the soup mixed with some rice. Perfect complimentary protein. GREAT weekday meals. Never boring.

  • loved the colour and texture of the soup… i was looking for the soup for my young one and it was perfect !!!! can we add some cream ??

    • Sure, go for it!

  • I was looking for a quick vegan soup recipe and this worked out perfectly. It was easy to make and was delicious. I followed the ingredients as written, using vegetable broth and green beans for the green vegetable.

  • This soup is now my go-to recipe for a vegetarian meal! Even my carnivorous son eats it (not with as much gusto as the rest of the family, but that’s definitely saying a lot!). The contrast in colors is so beautiful! To thicken the soup, I added some instant potato flakes.

  • I love this recipe. In addition to tasting delicious, it is very pretty to look at. Nice combination of colors. My husband decided it needed a little something else so he put a few splashes of hot sauce in it and declared it perfect! I couldn’t find smoked paprika and used Hungarian paprika. I wonder if that was why it was a little lacking…

    • Yes, Barbara, the smoked paprika makes a big difference.

  • Had a few ladies over for lunch and made this soup to go along with a salad. It was a big hit. So much flavor. The only problem was I wish I had doubled the recipe so I could have more for dinner and to share it with my family! Next time…

  • Amazing! Perfect as written. My second time making it I realized I was out of chickpeas, so I used cannelini beans and threw in 3 slices of sliced bacon when sautéing the onions. That was good as well. I love a recipe that adjusts to my pantry.

  • Jenn- if I want to make his for a large group (24) would I just quadruple the recipe?

    • Hi Sue, Yes, that will work fine.

  • hi ..i was wondering..i am going to make this for supper…have you ever doubled the recipe? if so did it turn out ok? i love all the different recipes:) thanks …lisa

    • Hi Lisa, yes, it is fine to double the recipe. Enjoy!

  • Hi Chef, A question about curry powder…I cooked a chicken curry last night following, more or less, your recipe and found it needed significant additions of garam masala, red pepper flakes, turmeic and madras curry powder to have enough flavor for our unsophisticated taste. The curry powder I used was the ‘off the shelf’ Durkee blend. I think these commercial curry powders are to Indian cooking what Chef Boyardee is to Italian food…but I don’t know where to find a real recipe. So the question is: What do you use in your curry powder? Thank you. (I very much like your site and your approach to cooking)

  • Hi jenn

    This looks scrummy , but as I’m from england can you tell me what a cup is the equivalent of in say ounces or grams ? I really want to make this ! Thank you so much ! Nicci

  • This is the third lentil soup I have made in the last couple of weeks and I loved this recipe because of the combination of the soup/puree making the texture in the middle (not to runny not too thick). It was so easy to make and extremely tasty! I will be making this recipe again. I used the peas this time but want to try it with greens the next time. Also I made the Grilled Moroccan Chicken the same night and chopped up some of the chicken and added to the soup just for the fun of it and that was amazing too. It is good with or without the chicken!

  • This is a very hearty soup and I love the trick of blending some of it to give it that extra bit of thickness! Will definitely make again

  • So yummy and easy to prepare! Perfectly spiced. Thank you! Have made it twice already. Very happy to have found your site.

  • This was a great winter soup. No alterations are necessary…I made it without changing the ingredients with the exception of 1/4 cup chopped fresh parsley to brighten the savory flavor. Cilantro might also be a good addition instead of parsley. I also upped the amounts of frozen peas and green beans by another 50% as the given amounts seemed a bit meager. It was easy to make and perfect with crusty sourdough bread.

  • This is excellent!! We loved it and will make again. Thank you for a terrific recipe and an outstanding website. Looking forward to trying more recipes.

  • Could I substitute regular paprika for the smoked paprika when making the smoky chickpea, lentil, and vegetable soup or will it make a big difference? Thank you.

    • Hi Joan, Unfortunately, the smoked paprika makes a big difference. If you have chipotle chili powder, you could use that as a substitute but it will add a little extra spice.

  • A quick note: I misplaced my chick pea soup recipe and rather than spend more time looking for it went to find another. That was a good decision because your recipe was better. I also make a red lentil soup. Your recipe combines the chic peas and red lentils. My former two recipes will now be put aside and your tasty soup will be my go to recipe hence forth.

  • I’ve almost made all of your soups and they’re all delicious! Please can we have more!!!

  • I’d like to start using dry chickpeas and beans rather than cans (when time permits) but I have no idea how you cook dry chickpeas or other beans. Can you tell me how to adjust the recipe if you do not used canned chickpeas?

  • Love this soup! Make it at least once a week and making it today for Christian’s husband who does vegan for the month of January. Thanks. Have forwarded your newsletter to several friends.

  • I made this soup for my kids……(teenagers) it was such a hit, that I made it as a starter for Christmas dinner. Another hit!! Everyone loved it and it tastes delicious and so easy to make…

  • Yesterday was cool and overcast in SoFl, our version of winter…it was soup day at my house…the chickpea and. Veg, and the blackbean were amazing…i doubled the. Amt of blackbean…Five star all the way! I cook once a week for my very busy daughter( she teaches and has two teenagers) and she and my granddaughter are vegetarian…these soups were hearty enough for the two non veg. Males! Love the layers of flavor!!!! Your recipes are so well thought out! I will work my way through all of them! I look forward to your weekly newsletter!! Thank you so very much!

  • Hi Jenn. Just made a batch of this and it’s delicious! I added a squeeze of lemon to bring up the flavor. Does the soup freeze well? I hope so, because there’s a lot of it!
    Thanks for another great recipe.

    • Hi Janet, Glad you enjoyed! The soup does freeze well 🙂

  • Hi Jenn-

    I am on week two of only cooking recipes on your website-and i haven’t made a bad dinner yet!! I have made this stew twice before but this week added chorizo sausage and spinach as well as peas. It turned out amazing and my husband loved it.

    Your recipes never disappoint. Tonight I am making your BBQ chicken wings which were already a huge hit at my NYE party so everyone is looking forward to them again. Go Buckeyes!!

    • Hi Betsy, So glad you’re enjoying the recipes! Love your idea to add chorizo to the soup…I’ll be trying that 🙂

  • Can I just use regular paprika and not smoked?? I’m having a hard time finding smoked paprika…

    • Hi Carissa, Yes, that’s fine; just won’t be smoky in flavor.

  • Fabulous soup. I have made it three times including for very picky company and everyone loved it and wanted the recipe!

  • Absolutely wonderful! The kitchen smelled fantastic and the soup was amazing!

    My husband and kids did not enjoy it as much as I did (clearly they have no taste at all). But this is a win/win for me because now I have it frozen and ready for some great lunches at work!

    I will definitely make this again…just for me! yay!

  • This soup was so delicious! Thank you for the recipe.

  • The smoky paprika adds just the right flavor to this delicious soup. Yet another delicious recipe that I will definately make again.

  • I’ve made this soup twice – so delicious and feel nicely nourished after a bowl. Subbed curry for the smoked paprika, and it was a hit!

  • My husband and I are trying to introduce some healthier foods to our diet. I’ve never enjoyed lentils, but I knew he did so I decided to try this recipe…the photos looked so delicious. I made it exactly as directed, using frozen snow peas and green peas, and it was fabulous! We’ ‘ll be adding this to our meals often and I intend to share it with family and friends! Thank you!

  • I made this soup today. Another home run! I loved the smokey flavor. I was able to buy the red lentils at my local Kroger. I added Kale instead of mixed veggies. I also used homemade broth as I usually have some in the freezer. It all came together really quick.

  • Hands down the best lentil soup I have made! So many layers of yum and it tasted as if it had cooked for hours, they blended that well. I will go to this recipe again and again and can’t wait for summer veggies to add. The only alteration I did was to use homemade veggie broth, all else was according to recipe. Love your site! 🙂

  • This soup was great! I made it last night for my boyfriend and I. He loved it even though he’s wary of lentil and bean soups (they look gross? haha) I served it over ditalini and it was excellent.

  • Easy and delicious. I used regular paprika and a bit of chipotle powder since I had it on hand. I also subbed mixed frozen veggies. Fresh would have been more beautiful but it was easy to just pour out of a bag for a quick and hearty soup. Definitely making this again.

  • I’m so delighted to have found your blog! Your pictures are just beautiful and the recipes are so well organized.
    This soup was SO delicious, healthy, frugal, quick and easy, and my toddler loved it. Thank you for sharing!

    • Thank you, Lynnessa! So glad you enjoyed the soup 🙂

  • I never write reviews for recipes but this one absolutely deserves a raving one!!! I just tried it tonight for the first time and my husband and I LOVED it!!! It’s delicious and full of flavor! Definitely a keeper 🙂
    Thank you!!

  • This was a huge success in our house! I cut half a left-over chorizo ring into thin slices and fried until crisp. Took the chorizo out ofvthe frying pan and stir-fried some thinly sliced savoy cabbage in the chorizo oil and added both to the soup. My men demolished it and told me I could make it again! Great on a cold night.

  • I don’t see amounts for the ingredients. Where can i find them?

    • Hi Arlene, Click on the “recipe” tab and you’ll find the ingredients.

  • Another great recipe. I love smoked paprika so this is my kind of soup. Only one change: added a little sugar, 1-2 tsp.

  • Yet another delicious recipe! I made this yesterday morning for dinner last night. My husband was circling the pot while it simmered! I added some leftover Peruvian roast chicken and it was very, very good. Jen, every recipe I have tried from your blog has been a hit. After 50 years of cooking, I’m ready for some new recipes. Thank-you!

  • I love your recipes. Some of them include calorie count and some don’t. We’re doing a diet where two days out of the week we limit our calorie intake to 500-600 calories. I’m always looking for good low calorie dinner options and this soup looks like a good one, but there’s no calorie count. Do you have a rough idea? Thank you so much! (I haven’t tried it yet so can’t rate)

    • Hi Elizabeth, Yes, I just recently started adding nutritional data to my recipes; I’m still slowly going back through the archives and updating my older recipes. I’ve just added it to this one. Let me know if there are any others you’re interested in and I’ll bump them to the top of the list. Hope that helps 🙂

  • Again, another great recipe Thanks

  • This is such a flavorful soup. I love the combination of chick peas and lentils. I made a double batch for my family and when we had the leftovers I added a little bit of cut up smoked sausage I had. The smokiness of it went well with this soup. Nice fall meal

  • Really easy and nice soup, thankyou

  • Great soup. I am a soup lover all year round, made this last week with summer veggies. Delish!!!

  • Wonderful soup! I will definitely make it again.

  • Great soup enjoyed by the whole family!

  • So simple to make,, was delicious, good soup for. Cold day.

  • Made this, excellent, wouldn’t change anything.

  • My husband and I don’t care for smoked paprika. Can we substitute something else, or just leave it out? I’m concerned that it might be an important ingredient to the overall flavor of this soup. I really enjoy your site and have made and enjoyed several of your recipes.

    • Hi Nan, The recipe doesn’t call for a lot so the flavor is pretty subtle but it’s fine to leave it out; the soup will still have plenty of flavor. And you can always add some more spice or fresh herbs at the end if you think it needs a little something. Hope that helps and please let me know how it turns out!

  • We made this soup two nights ago. Delicious! I had never used red lentils before, but found them at my local Whole Foods store. I used sliced beet greens for the veggies and we served the soup with some warm naan bread. Wonderful flavor, great visual appeal and a nice hearty soup for Winter’s last icy kick at us! Leftovers were even better the next day for lunch. We have enjoyed a constant rotation of your soup recipes this winter. Thank you, Jenn.

  • This soup is a keeper, especially the next day. Had to add more chicken broth the second day because the soup does thicken up a bit so you feel like you are having a stew. For my veggies, I did peas and baby kale and added a dash of cayenne. Sooooo good and guilt free!

  • This was delicious and simple..loved it! Thank you

  • Made this tonight. Very good! Thanks for the recipe!

    • — Danielle Werchowsky
    • Reply
  • I made this the other night. It was fantastic!!!! Thanks so much for the recipe.

  • I just finished putting this together and it is fantastic!!! Very flavorful and different. My husband and I loved it! Thanks, Jenn!! You’ve done it again!

  • Sounds wonderful. On elimination diet– no tomatoes. Any other suggestions?

    • Hi Susan, Just add more broth and veggies; it will still be wonderful. The recipe is incredibly forgiving.

  • Sounds great, I’ll try it soon. I also make a quick snack out of just the chick peas by rinsing them (canned), and then drizzeling them with a little olive oil, and sprinkling them with a mixture of kosher salt and a garlic/pepper mix and roasting them in the toaster oven for about five minutes. Great snack, (and it keeps me out of the peanuts )!!

    • Hi Pete, I love roasted chickpeas too. Hope you enjoy the soup!

  • This soup sounds wonderful!! Am anxious to make it since winter is blasting us again, even here in Florida.

    • Jane Palmer: I’m in Florida too, and it’s only 68 here in Port St. Lucie.

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