Chickpea and Lentil Soup Recipe

Chickpea and Lentil Soup Recipe

Photos of Chickpea and Lentil Soup Recipe

How To Make Chickpea and Lentil Soup

This deliciously hearty Chickpea and Lentil Soup is flavorful and extra-thick brought by crushed tomatoes in puree, celery, and lots of spices for flavor.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 2tbspbutter
  • 1onion
  • 2ribscelery
  • ½tspground ginger
  • ¼tspturmeric
  • 1tspground cinnamon
  • tspsalt
  • ¼tspfresh ground black pepper
  • 1cuplentils
  • cupswater
  • cupscrushed tomatoes in thick puree,(15 oz) canned
  • 1cupchickpeas,(15 oz) drained, rinsed, canned
  • 1cupcilantro,or parsley, chopped


  1. In a large pot, melt the butter over moderately low heat.

  2. Add the onion and celery and cook, stirring occasionally, for about 10 minutes, until the vegetables start to soften.

  3. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

  4. Add the water and tomatoes to the pot.

  5. Bring to a boil.

  6. Reduce the heat and simmer, partially covered, stirring occasionally, for 25 to 30 minutes until the lentils are tender.

  7. Add the chickpeas and simmer for 5 minutes longer.

  8. Stir in the cilantro or parsley.


  • Calories: 462.77kcal
  • Fat: 9.70g
  • Saturated Fat: 4.10g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.35g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 74.19g
  • Fiber: 14.68g
  • Sugar: 12.64g
  • Protein: 24.50g
  • Cholesterol: 15.26mg
  • Sodium: 1264.69mg
  • Calcium: 120.94mg
  • Potassium: 1126.63mg
  • Iron: 7.06mg
  • Vitamin A: 80.70µg
  • Vitamin C: 17.94mg
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