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Hearty Mediterranean Lentil and Chickpea Soup

A close-up of rich, savory lentil chickpea soup topped with fresh parsley and a lemon wedge.
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This is a simple, flavorful recipe for a protein-packed soup combining lentils and chickpeas, perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, chickpeas, vegetable broth, diced tomatoes, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  5. Remove and discard the bay leaf. Season the soup with salt and pepper to your taste.
  6. Ladle the soup into bowls. Garnish with fresh parsley and serve hot with a lemon wedge for squeezing over the top.

Notes

  • For a thicker stew consistency, mash about one cup of the soup against the side of the pot before serving.
  • You can use dried chickpeas if you soak them overnight, but adjust the cooking time accordingly.
  • This recipe freezes well for later meals.

Nutrition

Find it online: https://delicerecipe.com/lentil-chickpea-soup-recipe/