Lentil and Chickpea Soup

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This easy lentil and chickpea soup is hearty, healthy, and full of flavor! Made with simple pantry ingredients, it’s cozy, nourishing, and perfect for a quick weeknight meal.

Halfway through November, we’ve just had our first major snowfall (I was not ready for that). But one thing I’m happy to embrace is soup season – now officially in full swing at our house!

Some nights it’s my Chipotle chicken soup when I want a little kick, or this butternut squash carrot ginger soup when I’m craving something smooth and cozy. But this lentil and chickpea soup has recently taken the top spot; it’s kind of the best of both worlds.

I’ve always been a fan of chunky soups (I like a little texture in every bite), but lately I’ve been reaching for soups that feel creamy too, without actually adding any cream. This one strikes that perfect balance. The red lentils cook down into a silky base, while the chickpeas keep their shape and give the soup just the right amount of heartiness.

And if you’ve never had a lentil soup before, this one’s the perfect place to start. It’s simple, cozy, and full of flavor without being heavy.

A few pantry staples, a handful of warm spices, and about half an hour later, you’ve got a pot of something that feels both nourishing and comforting. It’s just the kind of meal you want simmering on the stove on cold winter nights.

Why You’ll Love This Lentil and Chickpea Soup

• Everything in this soup – lentils, chickpeas, canned tomatoes, and a few spices – is quite possibly already in your kitchen.

• The combination of the lentils and chickpeas gives the soup various textures that make every bite satisfying.

• Packed with protein, fiber, and plant-based goodness, this lentil and chickpea soup recipe is both nourishing and delicious. It can easily be vegetarian/vegan, if you use vegetable stock.

• Tastes even better the next day, making it perfect for the fridge or meal prep!

Ingredient Notes

Olive Oil

You need some good quality extra virgin olive oil to start things off and build flavor. Any neutral oil works too if that’s what you have.

Onion

Chopped yellow onion gives the soup a nice sweetness as it cooks down. If you’ve only got white or red onion, that works too, or even a shallot for something a little milder.

Garlic

Fresh garlic is a must here. It adds that classic warmth and aroma that makes the whole kitchen smell amazing.

Red Lentils

These are the real stars of the show. These cook down into a creamy purée that gives the soup body and warmth without needing cream. They’re also full of protein and fiber, so it’s a healthy bonus.

Chickpeas

Canned chickpeas add heartiness and texture to balance the softness of the lentils. I like to blend part of them into the soup and add in some extra chickpeas for more texture. Of course, you can use homemade cooked chickpeas if you like.

Diced Tomatoes

Canned diced tomatoes give the soup that perfect balance of acidity and sweetness. Don’t drain them – all that tomato juice adds flavor and helps form the base of the broth. If you like a little smokiness, try fire-roasted tomatoes instead.

Stock

Chicken or vegetable stock both work beautifully here. Chicken stock adds richness, while vegetable stock keeps it fully plant-based. If you’ve got homemade stock, this is the time to use it – it makes a big difference in flavor.

Spices

Cumin and paprika bring warmth and depth, while a pinch of crushed red pepper flakes adds a gentle kick. The combination is cozy without being spicy, but feel free to adjust the heat level to your liking.

Cilantro

A sprinkle of fresh cilantro on top adds brightness and color. If you’re not into cilantro, fresh parsley is a great swap.

Step-by-Step Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook for about 3 to 5 minutes until they turn translucent and begin to take on a light golden color. Stir in the garlic and cook for another minute, just until it smells fragrant.

1. Pour in the stock, then add the lentils, canned tomatoes (including all their juices), cumin, paprika, and a pinch of crushed red pepper.

1. Turn up the heat and bring the mixture to a boil. Once boiling, cover the pot with a lid, lower the heat to a gentle simmer, and let it cook for 10 minutes.

1. Next, stir in the chickpeas, cover again, and simmer for another 10 minutes.

1. Turn off the heat and let the soup cool for a couple of minutes. Then carefully blend some of the soup with an immersion blender in the pot. Keep as much texture as you like. (Alternatively you can transfer a few ladlefuls of soup into a regular blender, puree, and then add back to the soup).

1. Stir in the remaining chickpeas, and heat a couple of minutes longer. Season with a pinch of salt and pepper to taste, adjusting until it’s just right for you.

1. If you like, garnish each bowl with a little fresh cilantro before serving. A dollop of sour cream tastes great here too!

Recipe Variations

Add more greens: Stir in a few handfuls of spinach, kale, or chard at the end for extra color and texture. They’ll soften right into the hot soup and make it even more nourishing.

Make it spicy: For a little extra heat, add a spoonful of harissa, a dash of hot sauce, or an extra pinch of crushed red pepper to your lentil and chickpea soup. The spice pairs perfectly with the creamy lentils and hearty chickpeas.

Add more veggies: You can bulk up the soup with whatever you have in the fridge, try chopped celery, carrots, or even a handful of peas. These add sweetness and make the soup even heartier.

Creamy twist: Stir in a splash of coconut milk or a drizzle of olive oil at the end for a silkier finish. It makes the soup feel extra cozy without weighing it down.

Tangy finish: Add a splash of cider vinegar, white balsamic vinegar, or even a squeeze of lemon or lime right before serving. It gives the lentil and chickpea soup a little welcomed sharpness that brightens all the flavors.

Serving Suggestions

• Serve it alongside warm, crusty bread or even my cheesy garlic focaccia for dipping.

• Pair this lentil and chickpea soup with something fresh like my tomato cucumber and feta salad or this simple kale pomegranate salad for balance.

• Spoon the soup over rice, quinoa, or couscous to make it even more filling.

• Top with a dollop of yogurt or sour cream, or a sprinkle of feta or parmesan. They add creaminess and a little contrast to the earthy lentils.

Storage Instructions

If you have any leftovers, they keep beautifully! Let your lentil and chickpea soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.

To reheat, just warm it up on the stovetop over medium heat, stirring occasionally, or pop a bowl in the microwave for a quick lunch. You might want to add a splash of broth or water when reheating since the lentils will thicken as they sit.

This soup also freezes really well, so it’s perfect for stocking up on cozy meals for busy nights. Just pour it into freezer-safe containers or heavy-duty freezer bags (leave a little space at the top for expansion) and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat as usual.

More Soups You’ll Love This Season

Red Curry Dumpling Soup

Red Pepper Carrot Soup with Couscous

Vegan Sweet Potato Soup

Minestrone with Orzo

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