If you’re looking to fill your kitchen with irresistible warmth, look no further than this Smoky Chickpea, Red Lentil & Vegetable Soup. It’s a hearty bowl packed with creamy lentils, nutty chickpeas, sweet vegetables, and layers of rich, smoky spice from paprika and cumin. Every spoonful feels like a hug, and the hint of lemon at the end lifts the whole dish with a bright, zesty finish. Whether you’re meal-prepping for the week or feeding a hungry crowd, this soup always delivers comfort and flavor in equal measure.
Ingredients You’ll Need
The beauty of this soup is in its simple, vibrant ingredients. Each one brings its own magic—think silky lentils, smoky spices, and colorful veggies—all coming together for a marvelous pot of goodness. Here’s what you’ll be gathering for your Smoky Chickpea, Red Lentil & Vegetable Soup:
- Olive oil: A couple of tablespoons of good olive oil to start everything off with a velvety base and extra flavor.
- Onion: Chopped onion forms the aromatic foundation, giving the soup a sweet, mellow depth.
- Garlic cloves: Minced garlic infuses the broth with that unmistakable, delicious perfume.
- Carrots: Diced carrots add hearty texture and a subtle natural sweetness.
- Celery stalks: Chopped celery brings a savory crunch and classic soup flavor.
- Red bell pepper: A pop of color and gentle sweetness that makes every spoonful brighter.
- Ground cumin: Essential for earthy warmth, cumin anchors the soup’s smoky profile.
- Smoked paprika: This is the secret to the intense smokiness—don’t skip it!
- Ground coriander: Just a hint for a fresh, lemony undertone that ties the flavors together.
- Chili flakes (optional): Adds gentle, warming heat—adjust to your taste or leave out for a milder soup.
- Red lentils: Rinsed and ready, these lentils break down to make the soup satisfyingly thick and creamy.
- Chickpeas: A can of chickpeas means no soaking or fuss—protein and heartiness in one step.
- Diced tomatoes: Canned diced tomatoes bring bright acidity and soften all the flavors together.
- Vegetable broth: Five cups of broth provide the perfect base for a rich, sippable soup.
- Chopped kale or spinach: Add at the end for a gorgeous green finish and a boost of nutrients.
- Salt and black pepper: To taste, for bringing out every note of flavor.
- Juice of ½ lemon: Right at the finish line—a splash of lemon for sparkle and balance.
How to Make Smoky Chickpea, Red Lentil & Vegetable Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, celery, and red bell pepper. Sauté everything together for 6 to 8 minutes, stirring often, until the vegetables become soft and fragrant. This first step lays down the deeply savory flavor base for your Smoky Chickpea, Red Lentil & Vegetable Soup.
Step 2: Add Spices and Garlic
Next up, stir in the minced garlic, cumin, smoked paprika, ground coriander, and chili flakes if you want a little kick. Cook for just one minute, letting the spices bloom and the garlic become aromatic—it’s amazing how this step fills your kitchen with savory, smoky notes!
Step 3: Simmer Everything Together
Now add your rinsed red lentils, drained chickpeas, and the can of diced tomatoes. Pour in the vegetable broth and give everything a good stir. Bring the pot to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 25 to 30 minutes, until the lentils are tender and the soup has thickened beautifully. You’ll love watching the mixture go from brothy to full-bodied as the lentils break down.
Step 4: Add Greens and Finish
Stir in the chopped kale or spinach and let it cook for another 5 minutes, just until the greens wilt and turn a deep, vibrant green. Squeeze in the juice from half a lemon and give your Smoky Chickpea, Red Lentil & Vegetable Soup a final taste—add a pinch more salt or pepper if you need it. The lemon really brightens everything at the end!
Step 5: Optional Blending and Serving
If you’re craving a creamier texture, go ahead and blend about half of the soup with an immersion blender right in the pot. Or leave it as is for plenty of chunky veggie goodness. Ladle into bowls while it’s piping hot and get ready to dig in!
How to Serve Smoky Chickpea, Red Lentil & Vegetable Soup
Garnishes
This soup loves a sprinkle of fresh herbs like cilantro or parsley, a swirl of good olive oil, or even a dollop of tangy yogurt. For crunch, toss on some toasted seeds or crispy chickpeas—each bite will taste as stunning as it looks.
Side Dishes
Crusty bread is always a win for sopping up every last bit of broth, or try serving alongside warm pita wedges or a simple green salad. If you’re after something heartier, roasted potatoes or a scoop of herby rice complement the Smoky Chickpea, Red Lentil & Vegetable Soup beautifully.
Creative Ways to Present
For a dinner party, serve it in small mugs as an appetizer. You can also ladle your Smoky Chickpea, Red Lentil & Vegetable Soup over fluffy cooked barley or quinoa for an extra-nourishing meal. A pile of sautéed greens or a fruity salsa on top brings even more flair!
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then ladle it into airtight containers. It keeps wonderfully in the fridge for up to 5 days, so you always have a quick, wholesome meal at hand whenever hunger strikes.
Freezing
This Smoky Chickpea, Red Lentil & Vegetable Soup freezes like a dream. Just pop it into freezer-safe containers (leave a little space at the top for expansion), and store for up to 3 months. Thaw overnight in the fridge or gently on the stovetop for best results.
Reheating
To reheat, scoop your soup into a saucepan or microwave-safe bowl and warm gently, stirring occasionally. Add a splash of water or broth if it’s thickened up too much. Finish with a squeeze of lemon or a fresh herb garnish to wake it up!
FAQs
Can I use brown or green lentils instead of red?
You can, but keep in mind that brown or green lentils hold their shape more and take longer to cook. The final texture will be chunkier and a bit less creamy, but still delicious!
Is this soup spicy?
The chili flakes add just a mild, gentle heat, but they’re totally optional! Leave them out if you prefer your Smoky Chickpea, Red Lentil & Vegetable Soup on the milder side.
Do I have to blend the soup?
No blending is necessary—many people love the chunky, rustic texture as is. If you enjoy a smooth, velvety soup, blending half gives you the best of both worlds.
Can I use other vegetables?
Absolutely! Feel free to toss in whatever veggies are knocking around your fridge—zucchini, sweet potato, or even cauliflower all play nicely in this recipe.
How can I make it extra smoky?
If you love smoky flavors, add an extra half-teaspoon of smoked paprika or a dash of liquid smoke to bring out the signature taste in Smoky Chickpea, Red Lentil & Vegetable Soup.
Final Thoughts
I truly hope you’ll give this Smoky Chickpea, Red Lentil & Vegetable Soup a try—it’s one of those rare recipes that brings comfort, health, and amazing flavor all into one bowl. Gather your ingredients, invite some friends, and let this soup warm both your kitchen and your heart!
Print
Smoky Chickpea, Red Lentil & Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Smoky Chickpea, Red Lentil & Vegetable Soup is a hearty and flavorful vegan dish that is perfect for a cozy meal. Packed with protein and fiber, this soup is easy to make and full of delicious Mediterranean-inspired spices.
Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 red bell pepper (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon chili flakes (optional)
- 1 cup red lentils (rinsed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 5 cups vegetable broth
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Juice of ½ lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and red bell pepper and sauté until softened.
- Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook until fragrant.
- Add red lentils, chickpeas, diced tomatoes, and vegetable broth. Simmer until lentils are tender.
- Stir in kale or spinach and cook for another 5 minutes.
- Finish with lemon juice. Adjust seasoning and serve hot.
Notes
- For a creamier texture, blend half the soup using an immersion blender.
- Garnish with fresh herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
