This lemony lentil and chickpea soup is a hearty and healthy dish that's perfect for a chilly day. It's packed with protein, fiber, and plenty of flavor thanks to the fragrant herbs and spices, as well as the bright, citrusy notes of lemon juice and zest.
Ingredient Notes:
Lemon: The lemon juice and zest are added at the end of the cooking process to brighten up the flavors of the soup and add a refreshing tang. When choosing lemons, look for ones that are firm and heavy for their size, with a bright yellow color and smooth skin. To get the most juice out of your lemons, roll them on the countertop before slicing them in half and using a citrus juicer or a fork to extract the juice.
Lentils: This soup calls for green lentils, which hold their shape well and have a slightly nutty flavor. You can also use brown or black lentils if that's what you have on hand, but keep in mind that they may cook faster or slower than green lentils. I am a little obsessed with cooking with lentils because they are so versatile- from salads like Lentil salad with broccoli and lemon anchovy dressing and Lentil Quinoa Salad with Sundried Tomatoes, to soups and strews like Smoky Slow Cooker Stewed Lentils and Chickpeas and lentil curry with sweet potatoes and spinach.
Quinoa: Quinoa is a nutritious and versatile grain. Quinoa is one of my favorite grains to through in soup like Lentil Quinoa Jalapeño and Preserved Lemon Soup, because has a unique texture that can add a satisfying crunch to your soup. Unlike other grains, quinoa retains its shape and texture when cooked, so it won't become mushy or dissolve in the soup.
Chickpeas: Canned chickpeas are convenient and work well in this soup, but you can also use dried chickpeas that have been soaked and cooked. If using canned chickpeas, be sure to rinse and drain them thoroughly to remove any excess salt or preservatives. I love chickpeas in soup because they hold their texture like in Smoky Slow Cooker Stewed Lentils and Chickpeas and Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas.
Stock: You can use chicken or vegetable stock for this recipe, depending on your preference. Homemade stock will give the soup the best flavor, but the store-bought stock will work in a pinch.
Herbs and Spices: The combination of cumin, paprika, coriander, turmeric, and red pepper flakes gives this soup a warm, earthy flavor with a bit of kick. Fresh herbs, such as oregano and thyme, add a bright, herbaceous note that balances the richness of the lentils and chickpeas.
Fresh Dill: Dill is a delicate herb that adds a unique flavor to this soup. It has a sweet and slightly tangy taste with a hint of anise or licorice. Fresh dill can be substituted with dried dill, but the flavor won't be as bright and fresh. Use about 4 teaspoons of dried dill in the recipe.
Instructions:
Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic. Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.
Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakes. Add the minced garlic and cook for another minute or until fragrant.
Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.
Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.
Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.
Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.
Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!
What to Serve With:
This lemony lentil and chickpea soup is a complete meal on its own, but you can serve it with some crusty bread or crackers for extra texture and crunch. You can also top it with a dollop of Easy Tzatziki Sauce or a sprinkle of chopped fresh herbs, such as dill or parsley, to add some creaminess and freshness to the dish. If you want to make it a more substantial meal, you can serve it alongside a simple salad or roasted vegetables.
How to Store and Reheat:
This soup is a great option for meal prep since it reheats well and can be stored in the fridge or freezer for later use. Here's how to store and reheat it:
To store: Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. When freezing, make sure to leave some headspace in the container to allow for expansion.
To reheat: If the soup is frozen, let it thaw in the fridge overnight before reheating. To reheat, transfer the soup to a pot and heat it over medium heat, stirring occasionally, until it's heated through. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until it's heated through. If the soup is too thick after reheating, you can add a bit of water or stock to thin it out.
If you’ve tried this Lemony Lentil and Chickpea Soup recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Lemony Lentil and Chickpea Soup
Ingredients
- 2 Onions
- 1 cup celery 6 celery stocks
- 1 cup carrots 6 carrots
- 6 cloves garlic
- 1 Salt
- ½ fresh ground pepper
- 1 teaspoon cumin
- 1 ½ teaspoon paprika
- ½ coriander
- ¼ turmeric
- ½ red pepper flakes
- 2 sprigs of fresh oregano finly chopped or ½ Dired
- 2 sprigs of fresh thyme or ½ dried
- 1 cup green lentils
- ½ cup Quinoa
- 1 can chickpeas
- 4 cups stock chicken of vegetable
- 4 cups water
- 2 dried bay leaves
- ¼ cup lemon juice
- 2 thin slice of lemon
- Zest of 2 lemons
- ¼ cup chopped dill
Instructions
- Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic.
- Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.
- Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakesand cook for another minute or until fragrant.
- Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.
- Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.
- Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.
- Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.
- Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!
