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Lemon Chickpea Lentil Soup

Yields8 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

This soup has warm, earthy tones of cumin and thyme. It’s easy to make and you can freeze the extra portions for leftovers.

 1 tbsp olive oil
 2 cups onion, diced
 1 cup celery, diced
 3 large cloves garlic, minced
 ¾ sea salt
 freshly ground black pepper
 1 tsp mustard seeds
 1 tsp cumin seeds
 1 tsp paprika
 ½ tsp dried oregano
 1 tsp dried thyme
 1 cup dry red lentils
 3 cups cooked chickpeas
 2 cups zucchini or tomatoes, chopped
 3 cups vegetable stock
 2 cups water
 2 bay leaves, dried
 ¼ cup fresh lemon juice

Preheat a large pot on medium heat and add oil. Then add onion, celery, mustard seed, cumin seeds, garlic, salt, pepper, paprika, oregano, and thyme and stir to mix well.


Cover and cook for 6–7 minutes, stirring occasionally.


Rinse lentils. Add lentils and 2½ cups chickpeas (reserve remaining 1 cup), zucchini or tomatoes, stock, water, and bay leaves and stir to combine.


Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes until lentils are completely softened.


Remove bay leaves. Stir in ¼ cup lemon juice, then using a hand blender, purée the soup, keeping some texture.


Stir in the remaining 1 cup chickpeas. Season with additional sea salt, pepper, and lemon juice if desired, and serve.

Nutrition Facts

Servings 0