Last updated on August 23rd, 2018
Spicy Vegan Lentil & Chickpea Soup
A dear friend of mine put in a request for a spicy vegan recipe last week, and I have to admit – at first I was a little bit nervous! Could I create something delicious that was completely vegan? I know there are tons of awesome vegan recipes out there, but this is something I have very little experience working with. I usually rely heavily on chicken broth even when cooking “meat-less” dishes. If its not that, its eggs or cheese.
“Oh man…” I thought at first. But that quickly turned to “Let’s try this..”
I wracked my brain & starting thinking along the lines of lentils & chickpeas, to pack some protein & fiber into the dish. I also immediately gravitated to the spice rack, as cumin, curry powder, cayenne pepper & smoked paprika have become my go-to spices lately. I also picked up some Harissa paste by Cava the other day at Whole Foods. It’s spicy & full of flavor – I thought it would go nicely in the soup as well. If you can get your hands on some – DO IT! This stuff is delicious.
It all kind of came together after that. I have to say, I’m super pleased with how this turned out & I’m very proud of the recipe! This gets me excited to get out of my comfort zone & try new things with recipes that I wouldn’t normally try. If you guys have any requests, send them my way. I love a challenge!
So, here we go! My spicy vegan lentil & chickpea soup recipe!
Here’s What I Used:
1/4 cup extra virgin olive oil
1 medium yellow onion
1 & 1/2 cups carrots (I used about 15 baby carrots)
4 garlic cloves
2 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 14.5 ounce can diced tomatoes
4 cups vegetable broth
2 cups water
2 tbsp. harissa paste by Cava (if you can get your hands on the Cava product, can be found at Whole Foods – it is SO delicious!!)
1 pinch red pepper flakes
1 tsp. salt + more to taste
1 tsp. ground black pepper
1 cup red split lentils
1 cup chickpeas
2 cups kale
Juice of 1/2 to 1 whole lemon
Here’s How I Made It:
- Prep all of the ingredients beforehand. This soup is all about timing in my opinion to really develop the flavors. Dice the onion, mince the garlic, chop the carrots & set the spices aside. Rip the rough part of the kale from the leafy part & set that aside as well. If you need to rinse your lentils or chickpeas, do so, & set those aside as well. Here’s what I did with the carrots & onions beforehand to make my life a little easier:
- Warm the olive oil in the bottom of your Dutch oven or pot over medium heat.
- Once the oil is warm – this should take a minute or two, add the chopped onion & carrot, stirring it often until the onion gets soft & turns translucent. It should look like this:
- Next add in the garlic, cumin, curry powder, cayenne pepper & smoked paprika. Stir constantly & cook for about 30 seconds, until fragrant then add in the diced tomatoes. Stir these frequently as well, so that they soak up the rich flavors of the spices.
- Pour in the broth & water. Add 1 teaspoon of salt & a pinch of red pepper flakes & season generously with ground black pepper. Add in the two tablespoons of harissa if you are using it and stir for a few moments.
- Raise the heat to bring the soup to a boil, then cover your pot & bring the heat to a gentle simmer for 15 minutes.
- After 15 minutes, remove the lid to add the red split lentils & chickpeas, stir, then add the lid back & let it simmer for another 15 minutes.
- Add in the kale & cover for another 5 minutes or so – or until the greens are cooked how you like them.
- Remove the soup from heat & stir in as much lemon juice as you’d like. Salt & pepper to taste and serve immediately!
I hope you enjoy this recipe as much as I did. I will be creating more vegan recipes in the future – to challenge myself & also because… YUM!!
Until next time,