Chickpea Soup with Green Lentils & Tomato. A healthy and delicious vegetarian soup featuring chickpeas, green lentils, tomato, carrots and onions in a light, herb flavoured broth.
Now that our daughter Olivia is home from university in Toronto for the summer, the vegetarian cooking around here is on the upward swing and this Chickpea Soup is the latest new dish out of our kitchen. It is so quick and easy to prepare and a few simple ingredients is all that’s required.
Spouse is now making more vegetarian soups than ever before, and although I don’t think she will ever join Olivia in the vegetarian ranks, there’s certainly a lot to be said for the occasional vegetarian meal. This soup fits the bill as a light lunch tor as the starter course for a larger meal.
Soup is something that is made 2 or three times a week in this house and generally always in relatively small batches. A batch of soup for us these days is certainly nowhere near the size of the enormous stock pots full of bubbling broth, meat and vegetables that many Newfoundlanders knew growing up.
These days small batches and plenty of delicious variety in or soups is what keeps the family interested in this lunchtime staple. There certainly are plenty of recipes on this blog to prove that, including our most popular Pea Soup with Dough Boys, a perennial Newfoundland favourite.
As always at our house, any leftovers get frozen in small individual serving size containers for a quick lunch any day of the week. This makes it ideal for pulling as many from the freezer as you need at a single time and virtually eliminates any wastage.
Like this Chickpea Soup recipe?
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- 2 tbsp olive oil
- 1 medium onion , finely diced
- 3 cloves garlic , chopped
- 3 large carrots , diced
- 2 1/2 cups diced canned tomatoes
- 6 cups low sodium vegetable stock
- 1 cup green lentils , rinsed
- 2 1/2 cups canned chickpeas , rinsed
- 4 bay leaves
- 1 tbsp dried oregano (or 2 tbsp fresh oregano)
- 1 tsp dry thyme (or 2 tsp fresh thyme)
- salt and pepper to season
Heat the oil in the bottom of a large dutch oven over medium heat. Add the onions, garlic and carrots.
Saute for just a few minutes until the onions soften but do not brown.
Add all of the remaining ingredients and simmer slowly for 20 minutes or so until the lentils are tender and fully cooked.
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