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Make This Chickpea and Lentil Soup Recipe for Lunch to Warm You Up This Winter

December is a tough month to eat healthy with all of those Christmas cookies, candy and leftovers. No complaints over here — after all, that’s what the holidays are all about! But sometimes we just want an easy, healthy lunch that’s not a boring old salad. This spicy soup recipe is the perfect answer — lentils, chickpeas, tomatoes, garlic and a few other goodies will fill you up. Make a big batch of it and refrigerate or freeze it in portions to last you for the week. You could even change out the toppings if you want variety. Crispy bacon and chives? Goat cheese and croutons? Or keep it simple like us and go for a swirl of cream with a few chopped scallions and a sprinkling of smoked paprika.

Whip up a batch and bam, lunch all week.


  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 3/4 cup red split lentils
  • 3 1/2 cups vegetable stock
  • 1 14-ounce can tomatoes, whole or chopped
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 red chili pepper, chopped (remove the seeds if you don’t like it too spicy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • small bunch scallions, chopped
  • 2 tablespoons cream
  • 1/2 teapsoon smoked paprika


Heat the oil in a large saucepan and cook the onions on medium heat for 4-5 minutes, until they start to soften. Add in the garlic and stir. Cook for one minute.

Add the lentils and stir to coat them in the oil. Add in the stock, canned tomatoes, chickpeas and chopped chiles. Stir, then bring to gentle bubble. Simmer for 15-20 minutes until the lentils are tender.

Once the lentils are tender, carefully blend the soup using a hand blender, then stir in the salt and pepper, taste and add a little more if required.

Ladle the soup into four bowls, then top with the scallions, swirl in the cream and sprinkle with smoked paprika.

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