Friday, July 8, 2011

Spiced Chickpea Lentil Soup

Here is a recipe incorporating the vibrant flavors of Indian spices that is great as a side dish or hearty vegetarian soup.  This one can be cooked on low in a slow cooker or on the stove top.

1 pkg dried chickpeas
1 pkg dried lentils
15 oz can of diced tomatoes
7 cups of vegetable stock or water
2 tbsp grape seed or vegetable oil
1 tbsp cumin
2 tsp turmeric
1 tbsp garam masala
1/4 to 1/2 tsp cayenne 
1 onion
4 cloves of garlic
1 inch piece of ginger
4 celery stalks plus inner stalks and leaves, chopped
3 carrots, peeled and chopped
2 leeks, washed to remove sand and chopped
1 bunch cilantro
1 bunch parsley
salt and pepper to taste

Note: This recipe can be cooked in a slow cooker on low for 8 hours.  If using this method, allow slow cooker to heat for 30 minutes before starting.

In a pan on medium heat; bloom cumin, turmeric, garam masala and cayenne in oil until you can just start to smell them.  Next; puree onion, garlic cloves and ginger into a paste, add to pan and cook 2 minutes.  Add leeks, carrots and celery, season with salt and pepper and cook until just starting to get tender.  Add chickpeas, diced tomatoes, cilantro, parsley and stock.  Bring to a boil and cook on low 1 hour or until chick peas are just tender, add lentils and simmer another 30 minutes.


  1. This soup sounds delicious! Loved all the ingredients in is going to taste yummy! Being an Indian myself, I love the spices you have used. Buzzed.

  2. Thanks! I am just getting into using these spices and looking for creative ways to use them in my favorite dishes. Also, trying new ones as well!