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High-Protein Lentil & Chickpea Soup

A simmered pot of red lentils and chickpeas with carrot, celery, and warm spices — a filling, plant-based soup.

Ingredients

  • 1/2 cup red lentils rinsed
  • 1/2 cup chickpeas cooked or canned, drained
  • 1 cup vegetable broth
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1/4 cup onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • to taste salt and pepper
  • 1/2 tablespoon olive oil
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions

  1. In a pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
  2. Add lentils, chickpeas, vegetable broth, cumin, paprika, salt, and pepper. Stir to combine.
  3. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
  4. Adjust seasoning if needed.
  5. Serve hot, garnished with fresh parsley.