Smoky Chickpea, Red Lentil & Vegetable Soup

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This warming, satisfying lentil and vegetable soup comes together in just 30 minutes.

Photo by Johnny Miller (Clarkson Potter, 2021)

For a vegetarian recipe made almost entirely from pantry staples (and I mean true staples, not staples from some well-stocked dream kitchen), this vegetable soup is surprisingly delicious. It’s thickened by puréeing a portion of the soup and then stirring it back into the pot (a technique I also use in other veggie and bean soups like pasta e fagioli and mulligatawny). This method gives the soup a wonderfully rich and hearty texture without relying on heavy cream or flour. The soup takes just 30 minutes to come together, start to finish, yet tastes like you spent all day in the kitchen, and it’s good for you, too. For the cooked vegetables, feel free to use any quick-cooking, frozen, or leftover vegetables you have on hand. The recipe is extremely flexible and very hearty!

What You’ll Need To Make Chickpea, Lentil and Vegetable Soup

• Olive Oil: Used to sauté the onions, garlic, carrots, and spices, adding richness and helping to develop a deep flavor base for the soup.
• Onion and Garlic: Provide a savory foundation and depth, essential for building the soup’s overall flavor.
• Carrot: Adds a subtle sweetness and contributes to the hearty texture of the soup.
• Paprika and Cumin: Infuse the soup with smoky and earthy flavors, enhancing the overall warmth and complexity.
• Vegetable or Chicken Broth: Acts as the soup’s liquid base, balancing flavors and providing a rich, savory undertone. Opt for low-sodium broth here.
• Diced Tomatoes: Contribute acidity and a subtle sweetness, adding depth to the broth.
• Red Lentils: Thicken the soup and add protein, creating a hearty texture. It’s important to stick with red lentils here due to their quick cooking time. Use 1/3 cup as specified in the recipe, as using more can make the soup too thick.
• Dried Thyme: Adds an aromatic, earthy note that complements the soup’s savory elements.
• Bay Leaves: Infuse the soup with a mild herbal flavor, enhancing its overall complexity.
• Chickpeas: Add texture, protein, and a nutty flavor, making the soup more substantial.
• Cooked Vegetables: Provide additional texture and nutrients, rounding out the soup with a variety of flavors and colors. 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!
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

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, tomatoes, lentils, thyme, bay leaves, salt, and pepper.

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

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

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.

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