Chickpea and Lentil Soup

Easy Chickpea and Lentil Soup recipe. A great vegan dinner idea, this makes a hearty vegetable filled bowl of healthy comfort food.

So.. I’m almost embarrassed to admit this but…

Two days ago I started a TikTok account.

Consider yourself lucky blog readers. This is the first place I have announced it. Since I am going to be stuck at home for the summer holidays, I may as well keep myself busy. I just hope it won’t be a massive time drain for when I get really busy with work.

But while I am stuck in the house, I am also trying to find ways of using up the ingredients I DO have at home.

Right now, it is not much. Basically a couple of cans of chickpeas and some bags of dried lentils.

Time to make a soup! John is getting pretty bored of soup, but I am trying to work with what we’ve got!

What do you need to make this Chickpea and Lentil Soup?

This soup uses pantry essentials, and is so easy to make. All you need is:

• chickpeas
• broth
• lentils
• tomato sauce
• carrots, onions, celery
• spices

That’s pretty much it!

If you don’t have some of the ingredients on hand, use what you have! This soup is so versatile, you can add/subtract whatever you want.

Another lentil soup that I have been making a lot during this quarantine is my Vegan Instant Pot Lentil Soup recipe.

This is probably why John is so tired of eating soups.

Oh well. If we wanted something different, he should make dinner one of these days 😉

And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Chickpea and Lentil Soup

Easy Chickpea and Lentil Soup recipe. A great vegan dinner idea, this makes a hearty vegetable filled bowl of healthy comfort food.

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• 2 Tbsp avocado oil
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 tsp cornstarch
• 6 cups vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 3/4 cup dry lentils
• 24 oz tomato sauce
• 1 tsp salt
• 1/2 tsp turmeric
• 1 tsp cumin
• 1/4 tsp black pepper

Instructions

• In a large saucepan, heat the oil on medium heat. Cook the onions, carrots and celery until the onions are transparent.
• Mix in the cornstarch and stir for a few minutes.
• Add in the vegetable broth. Bring the soup to a boil, then add the chickpeas, lentils, tomato sauce, salt, turmeric, cumin and black pepper. Reduce the heat to medium then continue to cook for 25 minutes.

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