Red Lentil and Chickpea Soup

As the weather turns chilly, there’s nothing quite like a warm bowl of Red Lentil and Chickpea Soup to comfort the soul. I remember the first time I made this soup; it was a rainy evening, and I was craving something hearty yet nourishing. The aroma of sautéed onions and garlic filled my kitchen, instantly lifting my spirits. With every ingredient I added, I could feel the anticipation building. The combination of red lentils and chickpeas creates a delightful texture that warms you from the inside out. This soup has become a staple in my household, perfect for cozy nights in or as a meal prep option for busy weeks ahead. It’s incredible how something so simple can bring so much joy and comfort.

Essential Ingredients for Red Lentil and Chickpea Soup

When it comes to the essential ingredients for this comforting dish, the philosophy is simple: wholesome, nourishing, and hearty. Each component plays a vital role in creating that perfect blend of flavor and texture. From the earthy taste of red lentils to the protein-packed chickpeas, every ingredient contributes to a satisfying meal.

• 1 large yellow onion, diced small: Adds a foundational sweetness and depth of flavor.
• 1 T olive oil: Great for sautéing, imparting richness and health benefits.
• 1 T minced garlic: Brings aromatic boldness to the dish.
• 1 tsp. smoked paprika: Provides a hint of smokiness that elevates the flavors.
• 1 tsp. sweet paprika: Adds a subtle sweetness to balance the spices.
• 1/2 tsp. dried thyme: An aromatic herb that complements the soup’s ingredients.
• 1/2 tsp. salt: Essential for bringing out the natural flavors of the other ingredients.
• Fresh ground black pepper to taste: Adds warmth and complexity to the flavor profile.
• 1 cup red lentils: The star of the soup, these lentils provide protein and a creamy texture when cooked.
• 2 15 oz. cans chickpeas, rinsed: Adds heartiness and additional protein.
• 5 C vegetable stock: The base for the soup, adding depth and richness.
• 2 14.5 oz. cans petite diced tomatoes: Contributes acidity and sweetness to balance the flavors.

Putting Together Red Lentil and Chickpea Soup

Making Red Lentil and Chickpea Soup is as delightful as eating it! The process is straightforward, allowing you to enjoy a delicious homemade meal in no time. Follow these simple steps to create a flavorful and hearty soup.

1. Heat the olive oil in a frying pan over medium heat. Add the diced onion and sauté it until it’s soft and starting to brown lightly, which should take about five minutes. You’ll know it’s ready when it becomes translucent and fragrant.
2. Once the onions are soft, toss in the minced garlic, smoked paprika, sweet paprika, dried thyme, and fresh ground black pepper. Sauté for another two to three minutes, allowing the spices to become fragrant and the garlic to soften.
3. Add the sautéed onion-spice mixture to your CrockPot. Rinse out the frying pan with one cup of the vegetable stock and pour it into the CrockPot for added flavor. This will help lift any remaining spices stuck to the pan.
4. Next, stir in the red lentils and the rinsed chickpeas into the CrockPot, along with the rest of the vegetable stock. Mix well, ensuring all ingredients are combined.
5. Set the CrockPot to high and let it cook for two to three hours. You’ll want to monitor the lentils as they start to soften and dissolve into the soup. I usually find that cooking for around two and a half hours works perfectly.
6. When the lentils are beginning to soften, add both cans of petite diced tomatoes with their juice. Stir well and let it cook on high for about two hours more, or until both the lentils and chickpeas are quite soft.
7. Once cooked, carefully remove about half of the soup to a bowl or a large measuring cup—an eight-cup measuring cup works great for this.
8. Using an immersion blender, food processor, or regular blender, puree the soup you’ve removed. If using a food processor or blender, be extra cautious with the hot soup; puree in batches if needed to avoid spills.
9. Stir the pureed soup back into the CrockPot. Taste and adjust seasonings, adding more salt or fresh ground black pepper as desired. Allow the soup to continue cooking for about 15 minutes before serving hot.

Helpful Hints

Preparing Red Lentil and Chickpea Soup is a breeze when you follow these helpful hints:

• Storage: Any leftover soup can be easily stored in the fridge for up to five days. Just make sure it’s cooled down and placed in an airtight container.
• Freezing: This soup freezes well, but I recommend leaving out some liquid if you plan to freeze it. Add broth when reheating for the best texture.
• Pairing: Serve this soup with a slice of crusty bread or a fresh green salad for a complete meal.
• Flavor enhancement: Adding a splash of lemon juice just before serving can brighten the flavors of the soup.
• Ingredient flexibility: Feel free to adjust the spices; a dash of cayenne pepper can add a delightful kick if desired.
• Serving size: This recipe makes about four servings, perfect for a small family or for meal prep!

Great Combinations for Red Lentil and Chickpea Soup

When it comes to serving Red Lentil and Chickpea Soup, the possibilities are endless. Here are some combinations and occasions to consider:

• Warm crusty bread: Serve with a loaf of warm bread for dipping; it’s an unbeatable combo.
• Side salads: Pair with a simple green salad drizzled with lemon vinaigrette to balance the warmth of the soup.
• Meal prep: This soup is perfect for weekly meal prep; portion it into containers for easy lunches throughout the week.
• Cozy dinners: Ideal for chilly evenings or family dinners, this soup brings everyone together around the table.
• Seasonal gatherings: Great for potlucks or gatherings, as it’s a hit with a variety of dietary preferences.
• Storage tips: Remember that leftover soup can be stored in the fridge and reheated for easy meals any day of the week.

FAQ

Conclusion

In summary, Red Lentil and Chickpea Soup is a delightful blend of flavors and textures that warms the soul. Its comforting nature and nourishing ingredients make it perfect for any day of the week. I encourage you to try this recipe; it’s not only easy to make but also incredibly satisfying. Gather your ingredients and enjoy a hearty bowl of this wonderful soup!

Red Lentil and Chickpea Soup

The ultimate comfort food, Red Lentil and Chickpea Soup is creamy, nutritious, and easy to make. Packed with protein and flavor, this easy weeknight dinner is sure to satisfy. Give it a try tonight and enjoy every spoonful!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Soups

Cuisine: Middle Eastern

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 large yellow onion diced small
• 1 T olive oil
• 1 T minced garlic
• 1 tsp. smoked paprika
• 1 tsp. sweet paprika
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 1 cup red lentils
• 2 15 oz. cans chickpeas rinsed
• 5 C vegetable stock (see notes)
• 2 14.5 oz. cans petite diced tomatoes

Equipment

• Food Processor
• Slow Cooker
• Blender
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Mixing Bowl

Method

 

1. Heat olive oil in a frying pan and sauté the diced onion until it’s soft and starting to brown lightly, about 5 minutes.
2. Add minced garlic, smoked paprika, sweet paprika, dried thyme, and fresh ground black pepper and sauté 2-3 minutes more, or until spices are fragrant.
3. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the vegetable stock and add to CrockPot along with red lentils, rinsed chickpeas, and the rest of the vegetable stock.
4. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup.
5. When lentils are starting to soften, add the 2 cans of petite diced tomatoes with juice. Cook for about 2 hours more on high, or until the lentils and chickpeas are both quite soft.
6. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup). Puree the soup you removed using an immersion blender, food processor, or blender.
7. Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.

Notes

• Storage: Any leftover soup can be easily stored in the fridge for up to five days.
• Freezing: This soup freezes well; leave out some liquid if you plan to freeze it.
• Pairing: Serve this soup with a slice of crusty bread or a fresh green salad for a complete meal.
• Flavor enhancement: Adding a splash of lemon juice can brighten the flavors of the soup.
• Ingredient flexibility: Adjust the spices; a dash of cayenne pepper can add a kick if desired.

Previous PostCrock Pot Funeral Potatoes

Next Post Anti Inflammatory Smoothie

Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.