Spiced Lentil and Chickpea Soup
- Chef's knife
- Mixing bowls
INGREDIENTS
- 3 tablespoons olive oil
- 2 medium white onions, finely chopped
- 5 garlic cloves, minced
- 5 celery stalks, finely chopped
- 14 ounces/400 grams chickpeas, thawed if frozen
- ¾ cup green lentils, rinsed
- ¼ bunch parsley, chopped
- ¼ bunch cilantro, chopped
- 3 medium tomatoes, crushed
- 1 tablespoon all-purpose flour
- 1½ cups/150 grams soup noodles
Seasoning:
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 tablespoon salt
INSTRUCTIONS
- Finely chop the onions, celery, parsley, and cilantro. Place the chickpeas in a bowl of lukewarm water to soften while you prepare the vegetables.
- Heat the oil in a large heavy-bottomed pot over low heat. Add the onions and celery, cover, and cook until softened, about 8 minutes. Stir in the garlic, turmeric, paprika, cumin, black pepper, and salt. Cover and cook 2 to 3 minutes more, until fragrant.
- Add the chickpeas, lentils, tomatoes, parsley, and cilantro. Cover and cook for 5 minutes so the flavors begin to blend. Pour in 8 to 10 cups/2 to 2.5 liters boiling water. Return to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally.
- In a small bowl, whisk the flour with a few tablespoons of cold water until smooth, with no lumps. Stir the mixture into the soup along with the noodles. Simmer uncovered for 25 minutes more, until the noodles are tender and the soup has lightly thickened.
- Serve hot.
FAQ
How can I make lentil and chickpea soup thicker?
You can use a few effective methods. One option is to puree a portion of the soup using an immersion blender and then stir it back in, which gives a creamy texture while still keeping some chunks of vegetables and legumes intact. Another method is to increase the amount of flour slurry, mixing a little more flour with cold water until smooth, then whisking it into the simmering soup. Cooking it uncovered for the last 15 to 20 minutes also allows excess liquid to evaporate and naturally thickens the consistency. Adding extra lentils, which break down more during cooking than chickpeas, will also help achieve a heartier texture.
How long does lentil and chickpea soup keep in the refrigerator?
The soup keeps well in the refrigerator for about four to five days when stored properly. Cool the soup to room temperature before transferring it to airtight containers. Because the noodles continue to absorb liquid over time, the soup may thicken as it sits. When reheating, add a splash of water or broth to return it to the desired consistency. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking.
What kind of noodles work best in lentil and chickpea soup?
The best noodles for lentil and chickpea soup are small, quick-cooking varieties that can hold their shape in broth without becoming mushy. Thin egg noodles, short-cut vermicelli, or small pasta shapes like ditalini or orzo all work well. Since the soup cooks for nearly 25 minutes after adding the noodles, avoid delicate fresh pasta, which may disintegrate. If you prefer a more traditional texture, you can even use broken strands of spaghetti. The key is to ensure the noodles complement the hearty legumes and herbs without overpowering the dish. Choosing durum wheat or semolina-based noodles helps maintain structure during the longer simmering time.
Can lentil and chickpea soup be frozen?
Lentil and chickpea soup freezes well, though with a few adjustments. Because noodles can become overly soft after thawing, it is best to freeze the soup without noodles and add freshly cooked ones when reheating. To freeze, allow the soup to cool completely, then portion it into airtight containers or freezer bags, leaving some space for expansion. Stored this way, it can last up to three months. When reheating, thaw overnight in the refrigerator or warm gently on the stove, adding extra broth or water if the texture is too thick. The lentils and chickpeas retain their flavor and structure beautifully after freezing.
What should I serve with lentil and chickpea soup?
The soup pairs well with a variety of accompaniments that make it a complete meal. A warm loaf of crusty bread or pita is ideal for dipping into the flavorful broth. You can also serve it with a side of rice or bulgur to make the dish even more filling. A crisp green salad with lemon vinaigrette provides a fresh counterpoint to the hearty flavors. If you want a richer spread, pair the soup with small plates like hummus, roasted vegetables, or olives.
How can I make lentil and chickpea soup spicier?
You can build heat at different stages of cooking. One option is to sauté finely chopped fresh chili peppers, such as serrano or jalapeño, with the onions and celery at the start. For a smokier flavor, add cayenne pepper, hot paprika, or chili powder with the other spices. If you prefer to control the heat at the table, serve the soup with harissa or chili oil on the side.
Can I use canned chickpeas instead of frozen?
Yes, but with a small adjustment. Since canned chickpeas are already cooked, add them later in the cooking process, ideally during the last 20 minutes of simmering, to prevent them from becoming too soft. Drain and rinse the canned chickpeas well to remove excess sodium and the starchy liquid. Using canned chickpeas makes preparation faster without compromising flavor, although the soup may be slightly less rich than when using chickpeas that simmer for longer with the other ingredients.
What herbs can I substitute if I don’t have parsley or cilantro?
Fresh dill provides a delicate grassy flavor that works well with legumes, while mint adds a refreshing note. Flat-leaf spinach or celery leaves can also be chopped and stirred in at the end for an herbal accent. Another option is to use a small amount of dried herbs, such as oregano or thyme, but add them earlier in the cooking process so they release their flavor gradually. The key is to keep the herbal element present for balance against the warm spices.
