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!