Vegan & Gluten Free Smoky Chickpea Lentil Soup

Chickpeas, lentils, and plenty of aromatics join forces in a comforting soup with rich depth of flavor. This hearty vegetarian main is brimming with plant-powered protein, fiber, and good-for-you nutrients.

You’ll Need:

  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 yellow onion, diced
  • 1 large carrot, finely chopped
  • 3 cloves garlic, minced
  • 3 Tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 1 cup green lentils
  • 4 cups (32 oz.) unsalted vegetable stock
  • 1 cup water
  • 1 (16 oz.) can chickpeas, drained and rinsed
  • 1 bunch lacinato kale, roughly chopped
  • Juice of 1 lime
  • ½ tsp crushed red pepper flakes (optional)
  • Freshly grated parmesan cheese or nutritional yeast for topping (optional)


  1. Heat oil in a Dutch oven or large stock pot over medium heat. Add onion and carrot; cook 3 minutes, until softened. Add garlic; cook 1 minute. Add tomato paste, smoked paprika, cumin, oregano, salt, and pepper; cook 1 to 2 minutes. Add lentils, stock, and water. Bring to a boil, reduce to simmer, cover and cook for 15 minutes, until lentils are al dente.
  2. Add chickpeas and kale; cook, uncovered, 10 minutes, until kale is wilted. Stir in lime and crushed red pepper, if desired. Spoon into bowls and top with parmesan cheese or nutritional yeast.