Spiced Lentil and Chickpea Soup

My Favourite Soups

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3354Compared to beans and other dried pulses, lentils are quick and easy to prepare. The split red lentils cook in a record twelve minutes, and are great for soups, especially the ones that require blending. The split green ones take a little longer to cook depending on the variety, from 20-40 minutes, without pre-soaking. Chickpeas, also known as garbanzo bean, ceci bean, Bengal gram or channa are always great paired together with lentils. I always use canned chickpeas. I just find them much easier and faster to use.

Spiced Lentil and Chickpea Soup myfavouritepastime.com_2518I also added some spicy chorizo sausage and finely chopped, fresh tomatoes. If you are in a hurry you can always use canned lentils and canned tomatoes, but the fresh ones are highly recommended. Vegetarians can omit the sausages and find other innovative ingredients to add perhaps some fried tofu, or paneer. The soup tasted amazing. I hope you like the sound of the soup. I wish you a fantastic Sunday.

  • Ingredients
  • 100g (½ cup) green lentils, washed and drained
  • 2 tablespoons olive oil
  • 125g spicy chorizo sliced (you can opt for a mild one)
  • 1 large onion finely chopped
  • 2 teaspoons ground cumin (I used freshly roasted and ground)
  • 2 teaspoons ground coriander
  • ¼ teaspoon dried chilli flakes
  • 4 medium tomatoes, skinned, seeded and chopped (about 400g when chopped-you can substitute with a 540ml/19fl oz can tomatoes)
  • 1 tablespoon tomato paste
  • 540ml (19 fl oz) chickpeas drained
  • 750ml 3 cups stock
  • ¼ cup sour cream or yoghurt

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3328_2Please always remember to assemble all ingredients before you start

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3344Boil lentils for about 20 minutes or until cooked but still separate.

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3333_2Heat oil, fry onion, garlic and chorizo on gentle heat for 5-7 minutes.

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3340Stir in cumin, coriander and chilli and cook for 1 minute.Then add tomatoes and tomato paste and cook for 5 minutes.

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3341Add chickpeas and 2 cups stock (broth) and simmer 20 minutes. Add boiled lentils in the last 5 minutes and sour cream or yoghurt just before serving. If soup is too thick add more stock before adding sour cream or yoghurt.

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3349Serve with steamed rice or any flat bread of your choice or bread

Spiced Lentil and Chickpea Soup myfavouritepastime.com_3352It was delicious

Spiced Lentil and Chickpea Soup

Preparation time: 30 minutes; Cooking time: 50 minutes; Serves: 4

Ingredients

  • 100g (½ cup) green lentils, washed and drained
  • 2 tablespoons olive oil
  • 125g spicy chorizo sliced (you can opt for a mild one)
  • 1 large onion finely chopped
  • 2 teaspoons ground cumin (I used freshly roasted and ground)
  • 2 teaspoons ground coriander
  • ¼ teaspoon dried chilli flakes
  • 4 medium tomatoes, skinned, seeded and chopped (about 400g when chopped-you can substitute with a 540ml/19fl oz can tomatoes)
  • 1 tablespoon tomato paste
  • 540ml (19 fl oz) chickpeas drained
  • 750ml 3 cups stock
  • ¼ cup sour cream or yoghurt

Instructions

  1. Boil lentils for about 20 minutes or until cooked but still separate.
  2. Heat oil, fry onion, garlic and chorizo on gentle heat for 5-7 minutes.
  3. Stir in cumin, coriander and chilli and cook for 1 minute.
  4. Then add tomatoes and tomato paste and cook for 5 minutes.
  5. Add chickpeas and 2 cups stock and simmer 20 minute. Add boiled lentils in the last 5 minutes and sour cream or yoghurt just before serving. If soup is too thick add more stock before adding sour cream or yoghurt.

Points to Note

  1. 100g dry lentils gives 2 cups cooked lentils. You can boil lentils while the soup is cooking on the side or used canned lentils.
  2. I added 2 cups stock
  3. Lentils tend to soak up stock so serve soup immediately, after adding lentils. If you want to serve soup later, add lentils just before serving.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

44 thoughts

  1. This looks really tasty (despite the fact that I am sitting here in the ligthest dress I own am still boiling in the tropical heat we are enjoying at the moment)

      1. I guess the world needs to stay in equilibrium – and as we are having the most beautiful summer for year……sorry 😉

        1. Oh no problem. It’s a much milder summer compared to last year. I love this one. Have a pleasant Sunday!
          Liz

  2. You know this is right up my alley! I was just thinking about making a lentil and/or chickpea soup. I also have the chorizo already! Despite the insanely hot and humid weather I still enjoy soup! It’s nice to get a nice high fiber and protein meal all in one pot.

    1. Mama D,
      I can have soup anytime because summer has really been mild here. The other day I had chicken soup and tomorrow it shall be a creamy veggie soup. I can’t wait!!!
      Liz

  3. This looks like a wonderful soup, Liz! I love all the ingredients. Am putting this on my list of things to make – probably when it cools off here a little bit. Supposed to be 115 on Wednesday!:(

    1. Hi Shari,
      I have a long list right here next to me. We have a very cool summer this year. I am eating literally everything I want. It’s going to be cool around 72-75F till end of month. Happy cooking!
      liz

  4. Healthy, wholesome and tasty, it doesn’t get better than that. You are a blog posting machine lately Liz! Good for you. Me not so much. I’m just trying to keep up with day to day things lately. Mainly a second bedroom that has become somewhat of a destination point for stuff that doesn’t know where to go! Or ironing! I made my easy bread yesterday and today I’ve just spent about 1 1/2 hours trying to set up my printer wirelessly! If I’d had a bowl of your soup I probably could have narrowed that down substantially, to maybe 1 hour! I can’t tell you how many times I had to start over just because I couldn’t understand the instructions! Now I have it! Success just makes you feel so good doesn’t it? If I may, I would like to copy this recipe to my ipad recipe file. It just sounds scrumptious! Hope your coming week is wonderful. We have a concert in the park tonight so I’m looking forward to taking my new camera down and getting some more practice.

    1. Hi Sandy,
      I am so happy to hear from you. You are such a gracious lady…I’ll keep on saying that because that’s the way I really feel. I just set some goals that I need to achieve so I have no choice but to keep on posting. I usually spend about 30 minutes everyday trying to put things in order but tidying up is an everlasting thing, It never really comes to a close, especially when you have big kids around the house who eat three square meals a day. Oh I love that easy bread of yours. You’ve reminded me and this week I shall make myself two huge loaves and slather with lots of butter and marmalade. You are a hundred times better than me. My oldest son does the setting up of printers etc. I have no clue whatsoever on what to do. The other day it stopped working: it just keeps on saying “printer cannot be found” and now because I am clueless I have to keep on going upstairs if I want to print, to physically connect it. I hate it but I just don’t feel like reading instructions with tons of things pending. Congratulations on setting yours. You should give yourself a huge pat in the back. I will be visualizing you dancing (you never dance….) or do you? I look forward to seeing photos form your new camera. How exciting!!! Take care and by all means copy the recipe to your iPad. Have a wonderful evening and a fabulous week! Hey when are you sharing another recipe with us????
      Liz

    1. Hi Shanna,
      Sometimes i just make lentil soup without any added ingredients, with lots of coconut milk and some pepper to give it a kick. I love that too!
      Liz

  5. Great foody minds must run in the same channel! Have you ever tried the tiny green lentils? Or the yellow split peas called Chana Dal? I’m sure you have!!!

    Virtual hugs,

    Judie

    1. Hi Judie,
      Yes I’ve tried the tiny green ones and Channa Dal as well. Channa is a variety of Garbanzo, split to reveal the yellow seeds. I love it with flat breads like naan! How’z life?
      liz

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