Red Lentil-Chickpea Soup

READY IN: 1hr 40mins
Recipe by Irmgard

Thick and hearty. Perfect for a cold winter evening paired with some good crusty bread. I made this with vegetable stock but you can substitute chicken stock if preferred. From "Jewish Cooking For All Seasons" by Laura Frankel.

Top Review by La Dilettante

Delicious! I had no fennel, so omitted that, and added a pinch of cinnamon and red pepper with the other spices.

Ingredients Nutrition


  1. Heat a large saucepan or stockpot over medium-high heat.
  2. Lightly coat the bottom with olive oil.
  3. Add the carrots, celery, fennel, onion, and garlic.
  4. Generously season with salt and pepper.
  5. Cook, stirring often, until the vegetables are sold and golden brown, about 25 minutes.
  6. Add the lentils, chickpeas and stock.
  7. Bring to a boil.
  8. Cook, stirring occasionally, 20 minutes, until the lentils begin to fall apart.
  9. Stir in the lemon juice, coriander and cumin.
  10. Reduce the heat to medium-low.
  11. Simmer 15 minutes to let the flavours develop.
  12. Season with salt and pepper to taste.

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