This French Lentil and Chickpea Soup is a deliciously warming healthy and wholesome soup, perfect for those cold winter nights. Packed with amazing flavor and very nutritious, this soup is also vegan and gluten-free
The winter season calls for the type of dishes that can provide our body with warmth and fulfilling satisfaction, all while supporting and strengthening the immune system and boosting our health. This soup does just that!
Additionally, I believe that food should always look amazing and appealing to the eyes, even when you are not hungry. BONUS if it makes you drool 🙂 This lentil and chickpea soup is like food for your soul because it literally lift you up and warms your body.
I often cook with chickpeas and love its versatility. From simple recipes such as Roasted Chickpeas (which is a great topping for this soup by the way) and Salads, to something more elaborated like this Veggie Burger, this mediterranean legume is simply an amazing choice to create the most delicious wholesome and healthy dishes.
But perhaps you will find that this soup’s best attribute in its flavor. The combination of spices, ingredients and texture are all together a perfect mix to create this one-of-a-kind dish that I am sure you and your family will love. If you made this multi-purpose tomato sauce, you can use that too!
- ¼ cup olive oil
- 1 white onion, chopped
- 3 garlic cloves, minced or freshly pressed
- 1 can 15oz tomato sauce (or use pasta sauce)
- 1 tbsp vegetable base reduced sodium
- 1 cup french green lentil
- 5 cups water
- 1 can 15oz chickpeas, rinsed
- 1 cup collard greens, thinly sliced (or kale)
- ½ tsp red pepper flakes
- ¼ tsp cumin
- ¼ tsp curry powder
- salt + pepper to taste
- In a large pot heat the oil, add chopped onion and cook until soft (about 3 mins). Add garlic and cook until fragrant. Add the tomato sauce, stir. Add in spices, vegetable base, water and lentil, stir and cover. Cook for approximately 30 mins then add in the chickpeas.
- Take 2 cups of the soup from pot and blend it for 30 secs* if using a Vitamix. Pour the blended soup back in the pot. Add collar greens (or kale) and let it simmer for 5 minutes.
- Serve with roasted chickpeas, fresh scallion, toasted sesame seeds or coconut cream.
If you enjoyed this recipe, I recommend that you try this Curried Carrot Soup which is a lighter option with similar flavors.