Chickpea and Lentil Veggie Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes, Soups
Cuisine American, Middle Eastern


  • Stove


  • 2 tbsp olive oil extra virgin, divided
  • 1 1/2 cups onions chopped
  • 1 1/2 tsp salt
  • 4 cloves garlic minced
  • 1/4 cup tomato paste
  • 1 tsp oregano dried
  • 1/2 tsp basil dried
  • 1/4 tsp thyme dried
  • 1/4 tsp black pepper fresh cracked
  • 8 cups vegetable broth *see our Homemade Bouillon recipe link
  • 2 cups water
  • 2 cups lentils dried, rinsed, sorted
  • 1 1/2 cups carrots peeled, 1/2 ' inch pieces
  • 1 1/2 cups chickpeas canned, drained, rinsed
  • 1 cup parsley fresh, chopped
  • 1 tbsp balsamic vinegar


  • Heat 1 tablespoon olive oil in a large saucepan over medium heat then saute the onions for about 10 minutes.
  • Add remaining tablespoon of olive oil and salt; cook for another 10 minutes or until onions are golden brown.
  • Mix in the garlic, tomato paste, oregano, basil, thyme, pepper, broth, water, lentils, carrots, and chickpeas. Reduce the heat to medium-low and and continue to cook for 30 minutes or until lentils are tender. Stir occasionally to prevent any sticking to the bottom of the pan.
  • Remove from the heat then stir in the parsley and vinegar. Enjoy!


Serves well with our Cornbread Croutons on top. 

My Notes

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