Lentil Chick Pea Soup

This simple Lentil Chick Pea Soup will warm you to the bone. It’s a protein-packed, hearty soup recipe with just the right amount of spice.

I’ve added the chick peas to make this comforting soup even more satisfying, but let’s just say, Mr. Picky was not on board. He would be if he actually tried one, but you know Mr. Picky. He’s tossed aside his big boy pants and he’s standing his ground. Without pants. Whatev.

I actually make this with the chick peas and sometimes without, so if you’re not a fan of chick peas like you know who, just omit them. It’s delicious either way. I’m all for adding them not just because I love them, but because it makes this soup feel more like a total meal, so I’m not looking for a snack in an hour or two, and that’s important to me.

You’ll need to do some chopping for this recipe. A combination of carrots, celery and onion. But put on a few of your favorite tunes and get to chopping and it’ll be done before you know it.

I like to serve my soup with some warm naan (here’s my recipe) with a teaspoon or two of balsamic vinegar at the end for some tang, and some chopped cilantro.

So if you’re looking for something to keep you warm through and through and totally satisfied, this Lentil Chick Pea Soup is just what you need this winter! Enjoy!

A few other soup favorites here at the BHK are my African Peanut Sweet Potato Stew, my Beef Barley Soup, and my Italian Wedding Soup.

Lentil Chick Pea Soup

Author: MaryAnn Dwyer

Servings: 8 servings

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This simple Lentil Chick Pea Soup will warm you to the bone. It's a protein-packed and hearty soup recipe with just the right amount of spice.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  

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• 1 Tbsp. olive oil
• 4 oz. pancetta, diced
• 2 cups yellow onion, chopped
• 1 1/2 cups carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 1/2 cups dried green lentils, rinsed and picked through
• 2 cups crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 tsp. paprika
• 1 tsp. dried thyme leaves
• 1/2 tsp. cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 2 tsp. balsamic vinegar
• 1 14-oz. can chick peas, drained and rinsed
• 1/3 cup fresh cilantro, chopped, if desired

Instructions

 

• Add olive oil to a large Dutch oven over medium heat. Add pancetta and cook for 4 minutes, stirring often. Add the onion, carrots and celery and cook until tender, stirring often, about 8-10 minutes. Add the garlic and cook an additional minute. Stir in the lentils, crushed tomatoes, chicken broth, paprika, thyme leaves, cumin, salt, pepper and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 35 minutes. Add the chick peas and balsamic vinegar and cook for an additional 5 minutes, until heated through. Remove bay leaf. Season to taste and serve with chopped fresh cilantro, if desired.

Nutrition

Calories: 285kcal | Carbohydrates: 36g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 378mg | Potassium: 901mg | Fiber: 14g | Sugar: 7g | Vitamin A: 4555IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 5mg

Keyword: comfort food, lentils, chick peas, soup

Cuisine: Middle Eastern

Course: Soup, Main Dish

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