Chickpea and Lentil Soup

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Total Time
50 mins
0 mins

I got this in an on-line recipe swap and it comes from my Aunt Phyllis's friend Nancy's daughter! It's easy to make and tastes better the NEXT day!

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  1. In a large pot, melt butter over moderately low heat.
  2. Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
  3. Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil.
  4. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes.
  5. Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!
Most Helpful

3 5

We enjoyed this. It's a unique taste and this recipe makes a lot so it could easily be cut in half. I also added two cloves of garlic. I teamed this up with #80113 for a little more substance. I'm glad I did because I don't think this would stick my ribs very well.

5 5

This was awesome! The only thing I did differently was add 1 minced garlic clove, and I don't have any cilantro. I was a little leary about the cinnamon, but it gave it such a nice sweat taste. I've been sampling it all day long and can't wait for a full bowl for dinner.

5 5

Nice and flavourful soup. I made a chicken broth with the water by adding chicken boullion. I omitted the ginger and cinnamon. I reduced the amount of celery, carrots and onions and added 1 smashed garlic clove. I also opened a can of white beans instead of garbanzo, so you guessed it, I subbed.Thanks for the recipe