Tomato Soup With Chickpeas and Lentils (Tunisia)

Recipe by jenne

Recipe posted for ZWT6 (for my vegan and vegetarian friens) as a typical North African recipe from Tunisia. Found on

Top Review by Dr. Jenny

I made this soup today for my lunch and loved it! I'm adding it to my keeper file. Although it takes a little bit of time to make, the prep is really easy. The only modifications that I made were to add a little bit more chickpeas (I just used a can versus measuring out a cup) and I only used half of a rather juicy lemon, which was plenty of lemon juice for me. This is a really healthy, very flavorful soup. I'm looking forward to leftovers tomorrow. Thanks!

Ingredients Nutrition


  1. Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard.
  2. Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture.
  3. Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves.
  4. Add chickpeas and simmer for 5 minutes.
  5. Season with pepper, cayenne and lemon juice. Remove from heat.
  6. Serve sprinkled with mint.

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