Spiced Chickpea Lentil Soup

A delicious, hearty soup that is made with simple, easy to find ingredients.

Course Soups

Cuisine Moroccan

Keyword freezer friendly recipes, lentil recipes, lentil soup, meal prep, pantry recipes, spiced chickpea soup

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 126kcal

Author Shannah Coe

Heat oil or ghee in large pot over medium heat. Add onion, leeks, and carrots. Cook for 3-4 minutes or until vegetables begin to soften. Add garlic and cook for an additional 1-2 minutes or until fragrant.
1 Tablespoon oil or ghee, 1/2 onion, 2 leeks, 2 carrots, 3 cloves garlic
Stir in cumin, turmeric, paprika, crushed red pepper, and harissa. Cook for 1-2 minutes.
1 teaspoon cumin, 1 teaspoon turmeric, 1 1/2 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper, 1 Tablespoon harissa
Stir in vegetable broth and lentils. Bring to a boil and then reduce heat to simmer. Simmer for 20-25 minutes.
32 oz vegetable stock, 1 cup red lentils
Stir in tomatoes and chickpeas. Season with salt and pepper. Cook for another 5-10 minutes or until tomatoes are softened and soup is heated through.
3-4 roma tomatoes, 1 can chickpeas, Salt and pepper
Serve topped with Greek yogurt or sour cream if desired.
Greek yogurt or sour cream

1. Don't add salt until lentils are softened. Salt or other acidic ingredients can cause the lentils to stay crunchy even when fully cooked.