Smoky Chickpea, Red Lentil & Vegetable Soup

Tested & Perfected Recipes

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

If you’re in need of a little pick-me-up, this soul-satisfying 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.

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 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

My Recipe Videos

Smoky Chickpea, Red Lentil & Vegetable Soup

Servings: 6
Total Time: 30 Minutes

Ingredients

  • 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 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 ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked vegetables, such as frozen peas or chopped green beans

Instructions

  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, 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. Add the puréed soup back to the pot and stir. Taste and adjust seasoning if necessary (I usually add a good bit more salt); if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables, frozen peas or chopped greens 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, Edamam.com. 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.

Reviews & Comments

  • 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 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.

    • — Rosemary Stoebe on October 1, 2018
    • Reply
  • 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!
    Natalie

    • — Natalie on September 16, 2018
    • Reply
    • Hi Natalie, They are dry. Enjoy!

      • — Jenn on September 16, 2018
      • Reply
  • 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.

    • — Cátia on September 9, 2018
    • Reply
  • This was so damn good!

    • — Maggie on August 18, 2018
    • Reply
  • Super super yum and really satisfying. My husband loved this too. I will definitely save this as a favourite

    • — Louise on August 12, 2018
    • Reply
  • 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.

    • — Janine on June 28, 2018
    • Reply
  • 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!!

    • — Robin on April 22, 2018
    • Reply
  • This is just amazing Jenn, the most delicious soup I have ever had. What would I do without you?

    • — Karen Firth on April 21, 2018
    • Reply
    • ❤️

      • — Jenn on April 21, 2018
      • Reply
  • Another of your delicious soups that will become a regular at my home. My husband had 3 bowls! Thanks Jenn.

    • — Victoria Peck on April 18, 2018
    • Reply
  • 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 on April 16, 2018
    • Reply
  • A great tasting soup that is quick and easy to make.

    • — Ian on March 24, 2018
    • Reply
  • Great! Loved it.

    • — Rasha on March 13, 2018
    • Reply
  • 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.

    • — Nige on March 12, 2018
    • Reply
  • 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.

    • — Jen on March 7, 2018
    • Reply
  • This soup has all the right showtopping flavors! Can’t wait to make it again and again!

    • — Betsy Kim on March 7, 2018
    • Reply
  • 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!

    • — Olga on March 6, 2018
    • Reply
  • 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!

    • — Jeanette on March 3, 2018
    • Reply
  • Great recipe! very tasty my kids also loved it

    • — D Rod on March 1, 2018
    • Reply
  • 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!

    • — Anne Marchant on March 1, 2018
    • Reply
  • 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.

    • — O on February 18, 2018
    • Reply
  • 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.

    • — Christina on February 1, 2018
    • Reply
  • 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.

    • — Suzanne on February 1, 2018
    • Reply
  • 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.

    • — Beverly on February 1, 2018
    • Reply
  • 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!

    • — Joann on January 27, 2018
    • Reply
  • 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!

    • — Ann Cairns on January 25, 2018
    • Reply
  • 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.

    • — Kay E on January 25, 2018
    • Reply
  • 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. 🙂

    • — Ann on January 25, 2018
    • Reply
    • Hi Ann, happy to hear you like the site! This soup would pair nicely with a simple salad like this one with arugula and apples. For something a bit different, you could also try this spinach salad with oranges and caramelized onions. Hope that helps!

      • — Jenn on January 25, 2018
      • Reply
      • Fabulous, thank you! My daughter took the last of the soup with her for school lunch. :-). Thank you for helping make our dinners (and our lunches) healthful and delicious!

        • — Ann on February 1, 2018
        • Reply
  • 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!

    • — tsvetana on January 24, 2018
    • Reply
  • 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?

    • — Judy on January 10, 2018
    • Reply
    • 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.

      • — Jenn on January 10, 2018
      • Reply
      • I persisted, and found them, but they were called Masoor Dal. My soup is cooking and smells wonderful! Thank you.

        • — Judy on January 11, 2018
        • Reply
      • 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.

        • — Michelle C. on September 24, 2018
        • 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 on January 7, 2018
    • Reply
    • 😊

      • — Jenn on January 7, 2018
      • Reply
  • Could I please check whether I can substitute fresh tomatoes instead of diced from a can?

    • — SM on December 22, 2017
    • Reply
    • Definitely!

      • — Jenn on December 23, 2017
      • Reply
  • 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)!

    • — Sandy on December 15, 2017
    • Reply
  • 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.

    • — LC on December 7, 2017
    • Reply
  • 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. 🙂

    • — Merilyn Rowand on December 5, 2017
    • Reply
  • I am always looking for quick, easy vegetarian recipes and this soup is both! The recipe is perfect, did not change a thing.

    • — Lisa Fisher on December 3, 2017
    • Reply
  • 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!)

    • — dawn on December 2, 2017
    • Reply
  • 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!

    • — Kimberly Graham on November 30, 2017
    • Reply
  • 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!

    • — Sandra on November 30, 2017
    • Reply
  • 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!

    • — Erica Coda on November 20, 2017
    • Reply
    • Glad you’re enjoying the recipes, Erica! 😊

      • — Jenn on November 21, 2017
      • Reply
  • Hi. Love your recipes!

    Can I use small green lentils instead of red lentils?

    • — Kim on November 15, 2017
    • Reply
    • Hi Kim, glad you like the recipes! I’d really recommend sticking with the red lentils here – sorry!

      • — Jenn on November 16, 2017
      • Reply
  • 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!

    • — Liz on November 9, 2017
    • Reply
  • 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 😜

    • — Caroline on November 3, 2017
    • Reply
  • 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!

    • — Kat on November 2, 2017
    • Reply
  • 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 on November 2, 2017
    • Reply
    • Thanks, Pinky – glad you find it useful!

      • — Jenn on November 2, 2017
      • Reply
  • 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!!!

    • — TracyV on October 17, 2017
    • Reply
  • Hi

    Could I use barley instead of lentils?

    • — Karen on October 16, 2017
    • Reply
    • 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.

      • — Jenn on October 17, 2017
      • Reply
  • 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!

    • — Claire on October 5, 2017
    • Reply
  • Love the soup. Very easy to make. I added chile pepper flakes to make it spicy, and extra cozy on chilly days.

    • — Abraham on September 30, 2017
    • Reply
  • 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!!

    • — Natalie on September 16, 2017
    • Reply
  • 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 !

    • — Katie Pace on September 15, 2017
    • Reply
  • 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.

    • — Diane on September 14, 2017
    • Reply
  • 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.

    • — Cindy on September 11, 2017
    • Reply
    • So glad you enjoyed it (and what a thoughtful gift to send your mom)!

      • — Jenn on September 12, 2017
      • Reply
  • My boyfriend loved this. It was very filling!

    • — Kiara M. on June 5, 2017
    • Reply
  • 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.

    • — Lynnsey on June 1, 2017
    • Reply
    • Forgot to mention that I skipped the blending step this time, and it was just as good.

      • — Lynnsey on June 1, 2017
      • Reply
  • A little too spicy for me & too high on sodium. Do you have Weight watcher points on this ?

    • — Kit Kolenda on May 20, 2017
    • Reply
    • Hi Kit, I don’t have the formula for Weight Watcher’s points– sorry!

      • — Jenn on May 21, 2017
      • Reply
    • 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!!

      • — Donna on September 19, 2017
      • Reply
  • 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!

    • — Rachel Sisk on May 15, 2017
    • Reply
  • Great recipe! My son-in-law is a vegetarian, so I am always on the lookout for delicious recipes with non-meat protein.

    • — Paula on May 11, 2017
    • Reply
  • This is one of my favorite soups to make. I use homemade chicken or pheasant stock, green beans and snow or snap peas.

    • — Lee on May 11, 2017
    • Reply
  • 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!

    • — Gina Herrera on May 11, 2017
    • Reply
  • Fantastic! I should have doubled it. A reason to make it again soon. Thank you!

    • — Rebecca on May 7, 2017
    • Reply
  • Gosh… so delecious ??I cooked this soup ? three times already every ones loves it!! Loves your recipes plain n simple! Thanks Jennifer!!!

    • — N.E. on April 29, 2017
    • Reply
  • 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.

    • — Anna on April 27, 2017
    • Reply
  • 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!!

    • — Mary G. on April 27, 2017
    • Reply
  • 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.

    • — Rosemary on March 31, 2017
    • Reply
    • A standard can of chickpeas contains about 1 3/4 cup of beans. Hope you enjoy the soup!

      • — Jenn on April 1, 2017
      • Reply
  • 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!

    • — Evie Ogborn on March 30, 2017
    • Reply
    • Thanks for all the nice words Evie– go glad you enjoy the recipes!

      • — Jenn on March 30, 2017
      • Reply
  • 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!

    • — Clare on March 16, 2017
    • Reply
  • 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.

    • — Karen on February 14, 2017
    • Reply
  • 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!

    • — Olga on February 14, 2017
    • Reply
  • 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.

    • — Sheila on February 14, 2017
    • Reply
  • 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. 🙂

    • — Raquel on February 13, 2017
    • Reply
  • this soup is ridiculously good!

    • — CMATGO on January 16, 2017
    • Reply
  • 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!

    • — Abbie on January 14, 2017
    • Reply
  • 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!!

    • — Mary M on January 11, 2017
    • Reply
  • 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.

    • — Jeannine on January 10, 2017
    • Reply
  • 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!

    • — Tiffany D. on January 8, 2017
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  • 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 on January 2, 2017
    • 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?

    • — Leslie on January 2, 2017
    • Reply
    • Hi Leslie, this should work just fine in a Dutch oven; no adjustments necessary. Hope you enjoy!

      • — Jenn on January 3, 2017
      • Reply
  • Jenn, how do I double this wonderful recipe? Do I double all the ingredients? Thanks!

    • — Barbara on December 16, 2016
    • Reply
    • Yep– it’s that simple– enjoy!

      • — Jenn on December 16, 2016
      • Reply
  • Loved this. Quick & easy

    • — Norma Henry on December 14, 2016
    • Reply
  • 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!

    • — Terri on December 10, 2016
    • Reply
  • 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 !

    • — Katie on December 6, 2016
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  • 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 on December 5, 2016
    • 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.

    • — Elizabeth on December 4, 2016
    • Reply
  • 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!

    • — Jeff on December 3, 2016
    • Reply
  • 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.

    • — Lenore on December 1, 2016
    • Reply
  • 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!

    • — Barbara Macey on December 1, 2016
    • Reply
  • 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.

    • — Debbie Hilliard on November 6, 2016
    • Reply
    • 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?

      • — Debbie Hilliard on November 7, 2016
      • Reply
      • Glad you liked the soup Debbie! Yes, it can be frozen.

        • — Jenn on November 7, 2016
        • Reply
  • 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 on November 4, 2016
    • Reply
    • 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!

      • — Nicole on March 15, 2017
      • Reply
  • 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 on October 27, 2016
    • 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!

    • — Suzi on October 27, 2016
    • Reply
  • 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 on October 11, 2016
    • 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.

    • — Julie Roedell on October 9, 2016
    • Reply
  • Could I make this in a crockpot?

    • — Nikki Ramirez on September 26, 2016
    • Reply
    • 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!

      • — Jenn on September 26, 2016
      • Reply
      • Thank you!!!

        • — Nikki Ramirez on September 27, 2016
        • Reply
    • 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!!!

      • — Carol Hyde on November 15, 2016
      • Reply
  • 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!

    • — Ewa C. on August 24, 2016
    • Reply
  • 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!

    • — Paul on July 4, 2016
    • Reply
  • Just made this soup!! Absolutely delicious, thank you Jenn 🙂

    Regards Kay

    • — Kay on June 30, 2016
    • Reply
  • Made this for a dinner party and it was a big hit!

    • — Sorangel on June 22, 2016
    • Reply
  • 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.

    • — Janice on June 6, 2016
    • Reply
  • 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!!

    • — Jennifer Smith on May 19, 2016
    • Reply
  • This soup is outstanding! In the past 2 weeks, I’ve made it 3 times – so tasty & good for you.
    Thank you Jenn!

    • — Angela Lambert on April 23, 2016
    • Reply
  • 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!

      • — Jenn on April 3, 2016
      • Reply
  • 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.

    • — Ruth on March 28, 2016
    • Reply
  • 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.

    • — Abby Layne on February 16, 2016
    • Reply
  • Made this on the weekend. Really enjoyed the flavours. Will definitely make it again.
    thanks!

    • — SandraM on February 15, 2016
    • Reply
  • Another amazing recipe. Thanks

    • — Susan on February 7, 2016
    • Reply
  • 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!

    • — Brenda on February 6, 2016
    • Reply
    • 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!

      • — Jenn on February 8, 2016
      • Reply
  • Can I freeze this please?

    • — Mary Kent on February 3, 2016
    • Reply
    • Yes Mary, it should freeze nicely.

      • — Jenn on February 3, 2016
      • Reply
  • I made this tonight and it was delicious and full of flavour. I will definitely be making this again.

    • — Shirlee on February 1, 2016
    • Reply
  • 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.

    • — Sara MacMillan on January 29, 2016
    • Reply
  • What would be a good substitution for the Lentils? They do not agree with me or my boyfriend. Loved the soup otherwise.

    • — Maegan on January 22, 2016
    • Reply
    • Hi Maegan, You could just omit the lentils and/or substitute with more chickpeas or frozen vegetables.

      • — Jenn on January 22, 2016
      • Reply
  • 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!

    • — Julie Fluegel on January 19, 2016
    • Reply
  • 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.

    • — Sherri on January 18, 2016
    • Reply
  • 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.

    • — Leslie on January 9, 2016
    • Reply
  • 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

    • — Bonita on January 6, 2016
    • Reply
  • 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.

    • — Anne on January 4, 2016
    • Reply
  • 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!

    • — Christina on January 1, 2016
    • Reply
  • 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.

    • — Tracy on December 20, 2015
    • Reply
  • 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.

    • — Sandra on December 16, 2015
    • Reply
  • 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.

    • — Mary on December 10, 2015
    • Reply
  • 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!

    • — Julia on December 10, 2015
    • Reply
  • 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 C. on November 29, 2015
    • Reply
    • Dawn, oregano, basil or rosemary would all be good substitutions for the thyme.

      • — Jenn on November 30, 2015
      • Reply
  • Delicious! Perfect thing to eat when dieting–healthy, low cal and so satisfying!

    • — Cristine on November 25, 2015
    • Reply
  • 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!

    • — Alya on November 11, 2015
    • Reply
  • 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!

    • — Mbay on November 6, 2015
    • Reply
  • Pretty well perfect. Very tasty and easy to make. I liked the consistency as well.

    • — lucysky on November 5, 2015
    • Reply
  • 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.

    • — Joy on November 4, 2015
    • Reply
  • 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.

    • — Marjorie on November 2, 2015
    • Reply
  • 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.

    • — Diane Z. on November 2, 2015
    • Reply
  • 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.

    • — sandra on October 21, 2015
    • Reply
  • 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.

    • — Courtney on October 20, 2015
    • Reply
  • 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!

    • — Ruth on October 19, 2015
    • Reply
  • 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!
    Jenny

    • — Jenny on October 13, 2015
    • Reply
    • Yes, you might just need to cook a bit longer. Hope you enjoy it!

      • — Jenn on October 13, 2015
      • Reply
  • How large is a serving, in cups?

    • — Sarah on September 28, 2015
    • Reply
    • Hi Sarah, Serving sizes are approximate but I would say about 1-1/2 cups.

      • — Jenn on October 25, 2015
      • Reply
  • 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.

    • — Melissa Boyette on August 27, 2015
    • Reply
  • 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.

    • — Linda on August 5, 2015
    • Reply
  • A very hearty, delicious, and satisfying soup.

    • — Erika on July 29, 2015
    • Reply
  • Can I can or freeze this wonderful soup.

    Thanks.

    • — Sylvie on July 19, 2015
    • Reply
    • Hi Sylvie, Yes, should be just fine 🙂

      • — Jenn on July 19, 2015
      • Reply
  • 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.

    • — Byron on July 14, 2015
    • Reply
    • 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?

      • — Laura on September 27, 2015
      • Reply
  • 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 on May 30, 2015
    • Reply
  • Hi,

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

    • — Nate on April 21, 2015
    • Reply
    • Hi Nate, The best way would probably be to cut back on the chickpeas, but then the soup wouldn’t be as hearty.

      • — Jenn on April 21, 2015
      • Reply
  • 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.

    • — K.L. Gaylin on April 14, 2015
    • Reply
  • 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!

    • — Laura on April 13, 2015
    • Reply
  • 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!

    • — Susan on April 1, 2015
    • Reply
  • 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 on April 1, 2015
    • 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!

    • — Nancy on March 27, 2015
    • Reply
  • 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 ??

    • — SINDHU on March 23, 2015
    • Reply
    • Sure, go for it!

      • — Jenn on March 23, 2015
      • Reply
  • 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.

    • — Diane Z. on March 19, 2015
    • Reply
  • 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.

    • — Mimi on March 19, 2015
    • Reply
  • 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…

    • — Barbara on March 19, 2015
    • Reply
    • Yes, Barbara, the smoked paprika makes a big difference.

      • — Jenn on March 19, 2015
      • Reply
  • 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.

    • — Meriam Good on March 8, 2015
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  • Jenn- if I want to make his for a large group (24) would I just quadruple the recipe?

    • — Sue Rumer on March 7, 2015
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    • Hi Sue, Yes, that will work fine.

      • — Jenn on March 7, 2015
      • Reply
  • 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

    • — lisa campbell on March 3, 2015
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    • Hi Lisa, yes, it is fine to double the recipe. Enjoy!

      • — Jenn on March 3, 2015
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  • 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)

    • — Bill Simons on February 24, 2015
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  • 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

    • — Nicci on February 22, 2015
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  • 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!

    • — Karen on February 16, 2015
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  • 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

    • — Valerie on February 11, 2015
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  • 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.

    • — Sean S. on February 4, 2015
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  • 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.

    • — Jean Casey on January 29, 2015
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  • 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.

    • — Joan on January 29, 2015
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    • 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.

      • — Jenn on January 29, 2015
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  • 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.

    • — Ulrike Johnston on January 27, 2015
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  • I’ve almost made all of your soups and they’re all delicious! Please can we have more!!!

    • — Virginia on January 21, 2015
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  • 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?

    • — gigi on January 20, 2015
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  • 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.
    Peg

    • — Peg Hancuff on January 17, 2015
    • Reply
  • 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!

    • — Gayann on January 15, 2015
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  • 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.

    • — Janet on January 12, 2015
    • Reply
    • Hi Janet, Glad you enjoyed! The soup does freeze well 🙂

      • — Jenn on January 12, 2015
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  • 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!!

    • — Betsy on January 12, 2015
    • Reply
    • Hi Betsy, So glad you’re enjoying the recipes! Love your idea to add chorizo to the soup…I’ll be trying that 🙂

      • — Jenn on January 12, 2015
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  • Can I just use regular paprika and not smoked?? I’m having a hard time finding smoked paprika…

    • — Carissa on January 10, 2015
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    • Hi Carissa, Yes, that’s fine; just won’t be smoky in flavor.

      • — Jenn on January 10, 2015
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  • Fabulous soup. I have made it three times including for very picky company and everyone loved it and wanted the recipe!

    • — Nikki Barnes on January 8, 2015
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  • 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!

    • — pmm on January 7, 2015
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  • This soup was so delicious! Thank you for the recipe.

    • — Charmaine on December 17, 2014
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  • The smoky paprika adds just the right flavor to this delicious soup. Yet another delicious recipe that I will definately make again.

    • — Linda Remick on December 12, 2014
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  • 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!

    • — Paige on December 9, 2014
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  • 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!

    • — Susan on December 8, 2014
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  • 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.

    • — Donna on December 7, 2014
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  • 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! 🙂

    • — Joy on December 4, 2014
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  • 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.

    • — Julie on November 19, 2014
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  • 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.

    • — April on November 15, 2014
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  • 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!

    • — Lynnessa on October 23, 2014
    • Reply
    • Thank you, Lynnessa! So glad you enjoyed the soup 🙂

      • — Jenn on October 23, 2014
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  • 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!!

    • — Ale on October 18, 2014
    • Reply
  • 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.

    • — Christine on October 13, 2014
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  • I don’t see amounts for the ingredients. Where can i find them?

    • — Arlene on October 12, 2014
    • Reply
    • Hi Arlene, Click on the “recipe” tab and you’ll find the ingredients.

      • — Jenn on October 12, 2014
      • Reply
  • Another great recipe. I love smoked paprika so this is my kind of soup. Only one change: added a little sugar, 1-2 tsp.

    • — Paula Jones on October 11, 2014
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  • 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!

    • — Linda on September 30, 2014
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  • 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 🙂

      • — Jenn on August 29, 2014
      • Reply
  • Again, another great recipe Thanks

    • — Suzan on July 23, 2014
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  • 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

    • — Debbie Chiet on July 22, 2014
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  • Really easy and nice soup, thankyou

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

    • — Lisa Mullen on July 10, 2014
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  • Wonderful soup! I will definitely make it again.

    • — Paula on April 11, 2014
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  • Great soup enjoyed by the whole family!

    • — Lucy on March 26, 2014
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  • So simple to make,, was delicious, good soup for. Cold day.

    • — Fran on March 16, 2014
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  • Made this, excellent, wouldn’t change anything.

    • — Fran on March 8, 2014
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  • 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.

    • — Nan on March 8, 2014
    • Reply
    • 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!

      • — Jenn on March 8, 2014
      • Reply
  • 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.

    • — Liesel on March 7, 2014
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  • 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!

    • — Terri Braine on March 4, 2014
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  • This was delicious and simple..loved it! Thank you

    • — Phyllis on March 2, 2014
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  • Made this tonight. Very good! Thanks for the recipe!

    • — Danielle Werchowsky on March 2, 2014
    • Reply
  • I made this the other night. It was fantastic!!!! Thanks so much for the recipe.

    • — barbara on March 1, 2014
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  • 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!

    • — Eileen on February 28, 2014
    • Reply
  • Sounds wonderful. On elimination diet– no tomatoes. Any other suggestions?

    • — Susan on February 27, 2014
    • Reply
    • Hi Susan, Just add more broth and veggies; it will still be wonderful. The recipe is incredibly forgiving.

      • — Jenn on February 27, 2014
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  • 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 )!!

    • — Pete on February 27, 2014
    • Reply
    • Hi Pete, I love roasted chickpeas too. Hope you enjoy the soup!

      • — Jenn on February 27, 2014
      • Reply
  • This soup sounds wonderful!! Am anxious to make it since winter is blasting us again, even here in Florida.

    • — Jane Palmer on February 27, 2014
    • Reply
    • Jane Palmer: I’m in Florida too, and it’s only 68 here in Port St. Lucie.

      • — Pete on February 27, 2014
      • Reply

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