Quick Lentil Soup with Chickpeas
A creamy-meets-chunky vegan soup made with red lentils, chickpeas, and warming spices. One pot, big flavor, zero stress.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 cup red lentils rinsed
- 1 15 oz can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Juice of ½ lemon
- Optional: red pepper flakes for drama
Instructions
- Heat olive oil in your pot over medium heat.
- Toss in diced onion and sauté until it starts looking golden and fabulous.
- Add garlic, cumin, and turmeric. Stir until your kitchen smells like you know what you're doing.
- Pour in the red lentils, chickpeas, veggie broth, and water. Stir it like you're starring in your own cooking show.
- Add salt and pepper. Bring it to a simmer.
- Cover and let it bubble for 20–25 minutes, until lentils melt and chickpeas soften up.
- Stir in lemon juice. Taste it. Adjust the seasoning like the soup whisperer you are.
- Serve hot. Look smug.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 5g
- Saturated Fat: 0.6g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Folate: 36%
- Vitamin C: 12%
- Magnesium: 20%
- Potassium: 16%
💡 Additional Notes/Tips
- Want creamier texture? Use an immersion blender for half the soup.
- Add chopped kale or spinach in the last 5 minutes for bonus greens.
- Store leftovers in the fridge for 3 days—or freeze if you’re feeling domestic.
- It’s ridiculously satisfying with a warm piece of sourdough or pita.
- Pairs well with wine, confidence, and ignoring texts.