Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Curried Chickpea and Lentil Soup
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 41%
CARBS 69G58% OF CAL
16G FIBER39G OTHER14G TOTAL SUGAR
FAT 15G28% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick curried soup with chickpeas and red lentils. Warm, flavorful, and hearty. Vegan and comes together in about 15 minutes.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup olive oil
- 1 onion, diced, about 1.5 cups
- 2 carrots, diced, 1.25-1.5 cups, see notes above
- 4 cloves garlic, thinly sliced
- 2 teaspoons cumin seeds or ground cumin
- 1 teaspoon curry powder
- pinch red pepper flakes
- kosher salt
- fresh pepper to taste
- 1 cup red lentils
- 4 cups cooked chickpeas, or two 15-oz cans, drained
- 1/4 cup white balsamic vinegar
- 1.5 to 2 cups crushed tomatoes, see notes above
- 4 cups water or vegetable stock, see notes above
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 41%
CARBS 69G58% OF CAL
16G FIBER39G OTHER14G TOTAL SUGAR
FAT 15G28% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 784mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 778mg
- Calcium
- 127mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.