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Chickpea, Vegetable, and Red Lentil Soup

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

30 minutes


4-6 people


  • 3 Tablespoons California Garlic Oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1/4 - 1/2 teaspoon smoked paprika, as desired
  • 3/4 teaspoon cumin
  • 4 cups low sodium vegetable or chicken broth
  • 1 can (14.5 oz.) diced tomatoes
  • 1/3 cup red lentils
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz.) chickpeas, drained and rinsed
  • 1 cup cooked vegetables, such as frozen peas or chopped green beans


  1. Heat the California Garlic Oil in a large soup pot over medium heat. Add the onions and cook until soft, about 5 minutes. Stir occasionally. Add the garlic, carrots, smoked paprika and cumin and cook, stirring frequently so the garlic doesn't burn, about 2 minutes more.
  2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot, lower the temperature to a simmer and cook for 10 minutes. Add the chickpeas and cook for 10 minutes more. Take the bay leaves out and then scoop out 2 cups of the soup and puree in a blender or food processor until smooth. Add the pureed soup back into the soup pot and stir. Add more salt, if necessary. If you want the soup thicker, puree a bit more soup. Add the cooked veggies, frozen peas or chopped green beans and simmer until the soup is hot and the vegetables are warmed.
  3. Serve immediately
NOTE: This soup can be frozen for 3 months. Defrost the soup in the refrigerator for 12 hours or more and then reheat it on the stove over medium heat until hot.
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