Who can agree with me that soup season is in December and January, not September? It does not even get cold enough in September for soup. The weather here is finally cold enough, so here is my Simple Lentil and Chickpea Soup.
Why should you make this recipe?
- Healthy-Soup is a healthy meal for the whole family. It contains protein, veggies, and broth, and you know exactly what is in it.
- Quick weeknight meal– This soup is fast and straightforward, making it a great weeknight meal, especially since we all know how busy weeknights can be.
- Full of flavor– The spices in the soup complement each other very well and give the soup its flavor.
I love making soup because you can add any vegetable you have to use up and flavor it with spices and a good broth. And there you have a great soup. This Simple Lentil and Chickpea Soup is a great recipe for your back pocket.
How to store and reheat Lentil and Chickpea Soup?
- Wait for any remaining soup to cool completely before storing it. Then, store it in an airtight container in the refrigerator for up to a week.
- You can reheat soup on the stovetop in a pot, adding a little water if needed. Alternatively, you can microwave it in one-minute increments until it reaches the desired temperature.
Other recipes you might like
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Let's start making Simple Lentil and Chickpea Soup
Ingredients and Substitutions
Oil- I use avocado oil, but you can use any neutral oil, such as canola, coconut, or vegetable oil.
Onion
Carrots- I peel the carrots because I don't like the texture with the peel on, but you definitely leave the peel on if it does not bother you.
Potatoes- I use russet potatoes because I leave the peel on them. I like the texture, but if the texture bothers you, you can definitely peel them if needed.
Chicken broth- You can use vegetable or beef broth. For a bit more flavor, you can use chicken stock.
Tomato sauce
Chickpeas
Lentils
Corn
Ground cumin
Thyme
Bay leaf
Salt
Instructions
- Heat oil in a 3-4 quart pot over medium to high heat. Add onion and carrots and saute for 3-5 minutes until translucent.
- Add chicken broth, tomato sauce, chickpeas, lentils, corn, potatoes, ground cumin, thyme, salt, and bay leaf.
- Cover and bring to a boil. Reduce to a simmer for 15-20 minutes until the potatoes and carrots are soft and cooked thoroughly.
Simple Lentil and Chickpea Soup
- Total Time: 35 minutes
- Yield: 10 cups 1x
Description
This Simple Lentil and Chickpea Soup is full of flavor from the broth and spices. The vegetables are perfectly cooked.Â
Ingredients
- 2 tablespoon oil
- 1 medium onion, diced
- 3–4 medium carrots, peeled and diced
- 32 oz chicken broth, vegetable or beef broth
- 1 8 oz can tomato sauce
- 2 15 oz can chickpeas, drained and rinsed
- 2 15 oz can lentils, drained and rinsed
- 1 15 oz can corn, drained and rinsed
- 2–3 medium potatoes, cubed
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- 1 teaspoon salt
- 1–2 bay leaf
Instructions
- Heat oil in a 3-4 quart pot over medium to high heat. Add onion and carrots and saute for 3-5 minutes until translucent.
- Add chicken broth, tomato sauce, chickpeas, lentils, corn, potatoes, ground cumin, thyme, salt, and bay leaf.
- Cover and bring to a boil. Reduce to a simmer for 15-20 minutes until the potatoes and carrots are soft and cooked thoroughly.
- Prep Time: 10
- Cook Time: 25
