Hearty Chickpea Lentil Soup

Looking for something hearty in the Winter months --- or any time really? A recipe that will make you deny those feelings of fullness for just one or two more bites? Hearty Chickpea Lentil Soup is a marriage of British Curry and the Worldly Spice Cumin.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:40


2 tbsp vegan butter or evoo

1 med yellow onion, chopped

2 celery stalks, chopped

1/2 tsp ground ginger

2 tbsp curry powder (or 1 1/4 tbsp tumeric)

2 tsp salt

1/4 tsp black pepper

1 cup lentils

4 cups water

2 cups vegetable stock, no-salt-added

1 15oz can crushed tomatoes

1 tbsp gf flour

1 15oz can chickpeas (drained and rinsed)

1/4 optional: cup coconut milk (for added sweetness)

optional: small bunch of cilantro


1In a large pot, melt vegan butter or heat EVOO over med/med-high heat.

2Add onion and celery, stirring frequently until soft (about 3-5 min).

3Sprinkle in ginger, curry powder, salt, pepper, and lentils. Stir until well-mixed.

4Pour water, vegetable stock, and tomatoes into the pot. Increase the heat to high and bring to a boil.

5Once boiling, reduce heat and simmer over med heat, partially covered. Stir occasionally until the lentils are tender (about 25 min).

6Leave as is OR for a thicker soup, take 1/2 cup of the soup (mainly with lentils) and blend it with the GF flour with 2 tbsp of water until smooth. Pour back into the pot and stir.

7Add the chickpeas and simmer for 5 more minutes.

8Garnish with cilantro; serve hot.

Additional Notes

(Note: It’s important to use no-salt-added vegetable stock. Using regular stock or even low-sodium will make the soup too salty)

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