This delicious Plant-Based Spicy Chickpea and Lentil soup is a meal on its own. It’s delicious for lunch with crusty wholemeal bread and a green salad or with houmous/hummus on toast. Either way you’ll love it for lunch and long for it for supper.

Plant-Based Spicy Chickpea and Lentil Soup

5 from 1 vote
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Course Soup
Servings 4


  • 1 large onion finely chopped
  • 3 cloves garlic, crushed
  • 3 cm fresh ginger finely grated
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chilli powder
  • 400 g can chopped tomatoes
  • 1 l bouillon
  • 250 g red lentils washed until the water runs clear
  • 800 g can chickpeas drained and washed until the water runs clear
  • 1 bunch fresh cilantro/coriander chopped


  • Add 3cm of cold water to a soup pot and add your chopped onions. Cook for 5-7 minutes until the onions are soft and clear.
  • Add the ginger and all the spices then stir continuously for 1 minute.
  • Add the canned tomatoes, stock and lentils. Simmer, uncovered for 20 minutes and then add the chickpeas and cook for a further 10 minutes. Add more water and heat through if it's looking a bit too thick for you. Finally add the coriander/cilantro and allow it to wilt for a few minutes before serving.
  • And that's it! Yummy, simple chickpea and lentil soup. If you don't like coriander/cilantro, try adding some fresh baby spinach instead.
Keyword chickpea, lentil, plant-based, vegan

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