Lentil and Chickpea Soup

Green lentil and chickpea soup with rice and a variety of vegetables that warm the throat and heart in winter - very suitable for vegans and gluten-free

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 9Serving/Unit


Green lentil, 3 cups
Cooked chickpea, 1 cup
Whole basmati rice, 1 cup
washed and strained
Carrot, 2 large units
peeled and finely grated
Parsley, 1/2 cup
Coriander, 1 handful
Celery, 1 handful
Onion, 1 large unit
finely chopped
Mushroom, 200 g
white and small chopped
Garlic, 3 cloves
Olive oil, 2 tablespoons
extra virgin - for frying
Cumin, 1 flat teaspoon
Coarse salt, 1 flat teaspoon
Black pepper, 1 flat teaspoon
coarsely ground
Water, as needed


1. Place the lentils, chickpeas, rice, carrots and herbs in a large pot, and fill the pot with about 3 liters of boiling water.
2. In a pan, fry the onion, mushrooms and garlic in olive oil for about 10 minutes.
3. Bring to boil and put the onion, mushrooms and garlic in as well. Bring to boil again and lower the heat.
4. Cook the soup for about 30 minutes on low heat with the lid closed.
5. Add the spices and continue to cook for another 30 minutes.
6. Serve and eat hot.
7. Bon appetite (:

Total time: 1-2 hours

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 206 cal 97 cal
Proteins 11 g 5 g
Carbohydrates 42 g 20 g
Fat 3 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Lentil and Chickpea Soup
Rich green lentil and chickpea soup
Lentil and Chickpea Soup