Smoky Chickpea, Red Lentil & 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; it’s vegetarian and healthy; and it’s hearty enough, along with a salad and loaf of good bread, to be a complete meal.
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!
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.
Add the broth, lentils, thyme, bay leaves, salt, and pepper.
Bring to a simmer and cook for ten minutes.
Add the chickpeas and cook for ten minutes more, or until the lentils are cooked and the carrots are tender.
Remove a few cups of the soup and purée until smooth.
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.
Bring the soup back to a simmer and serve.
Smoky Chickpea, Red Lentil & Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 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, frozen peas or chopped fresh greens (or any combination)
Instructions
- 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.
- 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; 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.
Nutrition Information
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- 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
Reviews & Comments
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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
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
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…
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??
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.
thanks!
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!
Jenny
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.
Thanks.
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!
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.
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 Bill, I’m not familiar with that brand but for this recipe I use McCormick curry powder, which is off the shelf as well. I think it works, and I try to use products that are readily available at most supermarkets, so that everyone else’s result will be the same as mine. That said, you could always make your own. Try: http://www.epicurious.com/recipes/food/views/homemade-curry-powder-241909 or http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe.html. Hope that helps!
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
Hi Nicci, For the broth, the amount would be 32 ounces, but I don’t know equivalents for the other ingredients. Hope that helps!
Nicci,
Try this website for the conversions…
http://www.recipes4us.co.uk/us_cups_to_weight.htm
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?
Hi Gigi, You’ll need to cook them fully before adding them to the soup, then proceed with the recipe as written. Here’s how:http://www.marthastewart.com/349173/cooked-dried-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.
Peg
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!
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.