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Please note that specific measurements and ingredients can be adjusted based on personal preferences. Here’s a simple and delicious recipe:

Ingredients: Red lentil chickpea and chili soup

– 1 cup red lentils, rinsed and drained
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 large onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for extra heat)
– 6 cups vegetable broth
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro or parsley for garnish
– Lemon wedges for serving


Instructions: Red lentil chickpea and chili soup


1. Saute Vegetables:

– In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.

2. Add Spices:

– Add minced garlic, ground cumin, ground coriander, chili powder, smoked paprika, and cayenne pepper (if using). Stir well and cook for another 2 minutes until the spices are fragrant.

3. Combine Lentils and Chickpeas:

– Add red lentils, chickpeas, diced tomatoes, and red bell pepper to the pot. Stir to combine.


4. Pour in Broth:

– Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender.


5. Season and Serve:

– Season the soup with salt and pepper to taste. Adjust the spice level if needed. Ladle the soup into bowls and garnish with fresh cilantro or parsley.


6. Serve with Lemon:

Serve the soup with lemon wedges on the side. Squeezing fresh lemon juice over the soup before eating adds a burst of flavor.

7. Enjoy:

– This Red Lentil, Chickpea, and chili Soup is delicious on its own or served with crusty bread.

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