Curried Lentil Chickpea Soup

Lentils & Chickpeas…a powerhouse duo of fiber, protein, and B- vitamins. So tasty. Mike and I absolutely love to eat Indian food so what better way to stay warm in the Northeast this winter (it’s only 5°C right now) than this curried soup.



1 cup black beluga lentils (soaked in water for a half an hour to one hour)

15.5oz. can of chickpeas (garbanzos)

3 cloves of garlic, minced

1 medium yellow onion, chopped finely

1/4 cup celery, diced

1/2 cup carrots, diced

1 Tbsp. lemon juice

2 Tbsp. curry powder (any spice level you prefer, but we used mild)

4 Tbsp. olive oil (split in two)

4 1/4 cups water

2 tsp. garam masala

1 tsp. coriander

dash of thyme

2 Tbsp. vegan butter

2 tsp. salt

1 tsp. black pepper

garnish with green onions



Method of Prep:

Puree together in a Cuisinart (or any food processor) 1/4 cup water, chickpeas (drained), lemon juice, 2 Tbsp. of the olive oil and half of the garlic…Set aside for later.

In a medium sized pot on Med, heat 2 Tbsp. olive oil and then add in carrots, onions and celery until translucent and starting to brown.

Add in the remaining garlic, curry powder, garam masala, coriander, thyme, salt & pepper and lentils with 4 cups water. Bring to a rapid boil and then decrease the heat to medium and simmer for 1/2 hour.

Once lentils are soft, add in vegan butter and the chickpea mixture set aside previously. Adjust the salt & pepper to your liking. Continue cooking on Med heat until soup is heated thoroughly.

Serve hot! Enjoy!

Serves 3-4

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Categories: Soups and Stews


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6 Comments on “Curried Lentil Chickpea Soup”

  1. d315
    January 26, 2014 at 6:43 pm #

    I’m curious! I love soup and this looks like a good comfort. I’ve never had garam masala. I’m not sure what to expect from it…I’m looking forward to trying this!

    • February 4, 2014 at 6:57 pm #

      What is garam masala and what can I substitute for it? Organic tomato paste?

      • February 4, 2014 at 7:09 pm #

        Garam Masala is a blend of spices typically made up of black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg and green cardamom.

  2. January 29, 2014 at 11:27 am #

    This looks fantastic! Quick question for you though about a substitution. We don’t have black lentils where I am, but I can get du Puy lentils, and regular brown ones. The du Puy have a ‘skin’ on them, but the brown ones don’t. Which would you recommend instead of the black?

  3. Mark Alexander
    February 3, 2014 at 11:39 pm #

    Very, very tasty. Mmm

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