If you’re looking for a warm-your-belly easy and delicious vegetarian soup recipe loaded with protein and goodness, this is the recipe for you.

This is an Indian dahl inspired recipe. It has lots of warming spices, but the spices don’t overpower the other ingredients. You can enjoy it as a soup or a side dish. If you allow the soup to simmer a little longer, the liquids will reduce further and it will become more of a “stoup” or an Indian dahl. I added the chickpeas for an extra hit of protein and another fun texture and flavour.

This is a low-fat vegan dish. If you want to up the fat content, you can add some coconut milk. Either way, it’s going to taste great.


Curried Lentil and Chickpea Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Simple vegetarian Indian Dahl variation that also includes chickpeas for added protein and flavour. 

Course: chick pea, curry, lentil, Soup
Cuisine: Indian
Servings: 4
  • 1 chopped onion
  • 3 cloves thinly sliced garlic
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 inch piece of fresh ginger (optional)
  • 1 cup (rinsed) dry red lentils
  • 1 1/2 cups canned chickpeas
  • 5 cups vegetable broth
  • 1/2 tsp salt (if needed)
  • 1/4 cup coconut milk (optional)
  • 1/8 cup fresh cilantro or mint (for topping)
  1. Add oil to a medium-sized pot. 

  2. Saute onions on low heat until translucent. Add garlic, salt, dry spices and stir for 20 to 30 seconds. 

  3. Add lentils and chickpeas and stir for less than a minute. 

  4. Add the veggie broth and ginger. 

  5. Simmer on low heat for 20 minutes or until the lentils are soft. 

  6. Remove the ginger. Add more salt as needed. 

  7. For a creamier soup, remove two cups of the soup, blend in a blender and return to the pot. This step is optional.

  8. For an even creamier soup, add coconut milk.