Chickpea Red Lentil Soup
We are a big soup family, because who doesn’t love a simple, well rounded, one pot meal? I know I do. This chickpea red lentil soup is plant based with simple, hearty ingredients and tons of flavour. There are six different vegetables in this soup and array of healing, delicious spices. This soup is so delicious, it even rotates in my summer dinner menu because I just can’t get enough of it.
The Ingredients
I absolutely love the ingredients in this soup, I feel like this recipe is the epitome of wholesome, hearty cooking. This soup is entirely plant based and baked with so much goodness from the array of vegetables, beans and lentils in this recipe.
Red lentils are the heart of this recipe and they are packed full of healthy, plant based fibre and protein. Additionally, the combination of white cannellini beans and coconut milk add further plant based protein and make this soup so hearty.
I use garam masala spice in this soup because of the incredible flavour it adds when combined with onion and garlic. The yams in this provide a health carbohydrate and help bulk up the soup to keep you full.
Chickpea Red Lentil Soup
Equipment
- 1 large pot
Ingredients
- 1 white onion diced
- 2 tbsp minced garlic
- 3 tbsp garam masala
- 3 tbsp veggie stock powder
- 2 tbsp curry powder
- Olive oil & salt
- 3 carrots diced
- 1 large yam diced
- 2 cups diced cauliflower
- 2 tbsp tomato paste
- 1 litre water
- 1 cup red lentils
- 4 stalks celery diced
- 4 mushrooms diced
- 1 cup spinach chopped
- 1 can white cannellini beans
- 1/2 cup coconut milk
Instructions
- Start by dicing and preparing all of your vegetables. I prefer to dice things fairly small for this recipe as I love a spoonful of soup with a lot of different bites.
- Add your onion, garlic, spices, olive oil and salt to a pot on medium heat and let this sweat down and cook. Once cooked thoroughly stir in your tomato paste.
- Next it is time to add your diced yam, carrot, cauliflower, lentils and water. Give this all a good stir and cover on medium heat to allow cook for 15 minutes, until the vegetables and lentils are almost soft.
- Once soft, add in your celery, mushrooms, spinach, beans and coconut milk. Allow this to simmer for a few more minutes and then it is ready to serve!
- This is such an easy, quick soup that comes together in less than 40 minutes and makes about 5-6 servings. Freezes wonderful as well!
- If freezing, let it cool completely before doing so.
If you love this soup as much as I do, let me know! Write a review, tag me on Instagram, or send me an email with a photo of your creation. I can’t wait to see what you come up with!