Running on Real Food · by Deryn Macey★ 5.0 (1)
Lentil Chickpea Soup
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 32%
CARBS 53G66% OF CAL
12G FIBER31G OTHER10G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming soup of red lentils, chickpeas, and aromatic spices. Hearty and nourishing, perfect for colder months with bright lemon and cilantro.
mainsoupbeans🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium white onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dried red lentils (rinsed)
- 1 can (19 oz) chickpeas (drained and rinsed)
- 1 can (28 oz) diced tomatoes
- 5 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley or cilantro for garnish (optional)
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 32%
CARBS 53G66% OF CAL
12G FIBER31G OTHER10G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G 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
- 10m
- Cook
- 25m
- Sodium
- 1111mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 126mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.