Some soups are polite background noise to a sandwich, and then there’s this spiced lentil soup, which is loud enough in flavor and texture to carry lunch entirely on its own. The lentils cook down soft and a little creamy, the broth is warm with cumin and smoked paprika, and every spoonful gets a handful of roasted chickpeas scattered on top for crunch.
I started making this on Sunday afternoons when I wanted something I could portion into jars for the week, and it’s held up as one of the few soups my household never gets tired of. The chickpea croutons take it from ordinary lentil soup to something you actually look forward to eating cold-weather lunch after cold-weather lunch — they stay crisp for a surprisingly long time if you keep them separate from the broth until the moment you eat.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 1/2 cups dried red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- salt and black pepper, to taste
- juice of 1/2 lemon
- fresh cilantro or parsley, chopped, for garnish
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 400°F (204°C). Toss the chickpeas with 1 1/2 tbsp olive oil, 1/2 tsp smoked paprika, garlic powder, and 1/4 tsp salt, then spread them in a single layer on a parchment-lined baking sheet, leaving space between them.
- Roast the chickpeas for 30-35 minutes, shaking the pan halfway through, until they’re deeply golden and the skins have gone crackly. Leave them on the pan to crisp up further while you finish the soup.
- Meanwhile, warm 2 tbsp olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened and starting to turn golden at the edges, about 7 minutes.
- Stir in the garlic, cumin, coriander, 1 tsp smoked paprika, turmeric, and cayenne, and cook for 1 minute, just until fragrant and the spices coat the vegetables.
- Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are fully tender and the soup has thickened.
- Remove the bay leaf. If you want a creamier texture, blend about a third of the soup right in the pot with an immersion blender, leaving the rest chunky.
- Stir in the lemon juice and season with salt and black pepper to taste, adjusting until the broth tastes bright and balanced.
- Ladle the soup into bowls, scatter warm chickpea croutons over the top, and finish with chopped cilantro or parsley. Serve right away while the croutons are still crunchy.
Tips
- Red lentils break down fastest and give the soup its characteristic thick texture; if you swap in brown or green lentils, expect to simmer 10-15 minutes longer.
- Keep the chickpea croutons in a separate container from the soup — stored together they’ll go soft within an hour, but kept apart they stay crunchy for 3-4 days.
- The soup base freezes well for up to 3 months; thaw it in the fridge overnight and re-crisp a fresh batch of croutons when you’re ready to eat.
- Stir a couple handfuls of chopped spinach or kale into the pot during the last 5 minutes of simmering if you want extra greens without changing the flavor much.
- For a smokier, deeper soup, use fire-roasted diced tomatoes instead of regular ones.
Nutrition (per serving, estimated)
- Calories: 310 kcal
- Protein: 15 g
- Carbs: 44 g
- Fat: 9 g
Prep: 15 min · Cook: 40 min · Serves: 6