What a delicious soup. Has become a family favourite. My daughter asked me to make a vegetable soup. Will definitely make this again. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. It also doesn’t really need blending so it works well in a limited kitchen – if you do blend it, I don’t advise doing more than a cup. Any suggestions so this doesn’t happen? Now I only make her recipes and they’re all fantastic. And it freezes really well too. This soup is amazing and very Weight Watcher friendly. My dad, my husband and my three young sons. This was so tasty! Even kids liked it which is awesome!!! Otherwise I made it exactly according to recipe- new fav for sure! I’m so delighted to have found your blog! Thank you! Ate what we could and threw the rest down the sink. This looks like such a delicious soup and I’m looking forward to making it, but was wondering if the bay leaves should be fresh or dry? If you like a bit of extra heat, try leaving the chilli seeds in instead of discarding them. I am amazed that something that good can be prepared with so little time and effort. Looking at the simplicity of this recipe, I expected it to be good but not great. Thank you! It was a HUGE hit! The only ingredient I added was a tsp sugar. I added chile pepper flakes to make it spicy, and extra cozy on chilly days. It is now in the permanent Recipe Rotation:) I didn’t really measure on the frozen mixed veggies, I just added mixed frozen soup veggies until it looked to be the right amount…plus a little of this leftover frozen veggie and a little of that…we love our veggies!! Instructions. Thanks. Thanks Jenn, made as written…used green beans a few peas and a handful of frozen chopped spinach, squeezed dry. My usually picky, starting-on-a-spring cold, stuffy headed daughter ate a big bowl of this… She could even see the zucchini, peas and beans floating in it. Well done! Fantastic soup. Both my older kid and my toddler asked for second helpings. Add the chickpeas and continue cooking … Made this for a dinner party and it was a big hit! Thank you. Sprinkle with some chopped coriander and serve. Thanks! But, can I use green lentil instead? Vicki, I too am vegan and have made several of Jenn’s recipes vegan. So grateful for this resource. Hi Eve, I recommend sticking with smoked paprika — it adds a lot of flavor to this soup. Will definitely be making this again very soon! Always make it exactly as written. Perfect! What a wonderful soup! I made it pretty mush as written. I used vegetable broth and my immersion blender. Hope you enjoy! Really pleased. Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion…. Jenn to the rescue again. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Thanks for the great recipe!! It also has the bonus of making me look like I know what I'm doing and sets the standard for a great evening. I am a soup lover all year round, made this last week with summer veggies. It turned out amazing and my husband loved it. I love it! Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Hi Jenn, I’m probably weighing in too late to be helpful – sorry! So easy to make. Thank you. Here’s how:http://www.marthastewart.com/349173/cooked-dried-chickpeas, Love this soup! We are vegans most of the time, and so I used vegetable broth. Definitely making this again. This soup is excellent. In the past 2 weeks, I’ve made it 3 times – so tasty & good for you. In a large pot, melt the butter over moderately low heat. Fabulous, thank you! Very rich and complex. Will be making this frequently! Add the broth, tomatoes, lentils, thyme, bay leaves, salt, and pepper. Super healthy, full of fridge and pantry staples, loaded with fiber and protein and is quick to make. Even my carnivorous son eats it (not with as much gusto as the rest of the family, but that’s definitely saying a lot!). Oh my goodness!!! Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. It takes some planning ahead, but will cut down on the sodium-alot!! I added 1 zucchini diced and a cup of frozen peas. Thank you so much for this recipe, it has found a permanent spot in our “go-to” family recipes. Why don’t you cook the peas/green beans with the soup? Jenn your website is a godsend. Here’s what I love about it: you can make it with ingredients you likely have on hand; it’s ready in 30 minutes yet tastes like you spent all day in the kitchen, and it’s vegetarian and healthy. As far as I am concerned, you are the queen of soups. I am aware that kosher salt or other large flake salt is preferred for most recipes, but I always wonder if I should sometimes use regular just for the iodine since my wife and I try not to use a lot of salt generally. Thank you for sharing this recipe! Made this, excellent, wouldn’t change anything. Thank you Jenn! I used to have a lot more time and made my own broth, soaked my beans, bla bla bla, but life happened and your recipes still give that sloooooow, deep flavor without all the fuss. My husband HATES green beans so I used broccoli instead, which is maybe not the best substitution, but he was happy. We'll assume you're ok with this, but you can opt-out if you wish. Cover the pot and reduce the heat to a simmer; cook for ten minutes. I recommend doubling the recipe. When I pass the recipe on to family and friends I always recommend they double it as they will otherwise be making another batch immediately. Thank you for the great recipe! You recommend pairing it with naan and I was wondering if you could suggest a salad or two from your collection that would complement this soup. I read the last few reviews which were current and very very positive. Reduce the heat to medium/low and simmer the soup for 20 minutes. Chickpea and red lentil soup for all! Perfect amounts of ingredients! This site uses Akismet to reduce spam. Thank you! I might make this again and rework it….possibly cut out the tomatoes entirely, and add a LOT more paprika and red lentils. Thank you for helping make our dinners (and our lunches) healthful and delicious! Lentils work really well in soups and are so good for us. I followed the recipe, except for fresh peeled and chopped tomatoes in place of canned because that’s what I had on hand, and in place of the immersion blender, I removed solids using a slotted spoon, and mashed them with a fork. I usually use my puree stick as well, which is easier than removing some of the soup to puree at the end. Hi Ann, happy to hear you like the site! I think it works, and I try to use products that are readily available at most supermarkets, so that everyone else’s result will be the same as mine. It’s once of the few recipes I’ve tried that I don’t feel any inclination to tweak – it’s perfect as is. Blitz with an immersion blender until smooth. In no time I had my pail filled to keep that crockpot full at the competition. Thanks Jenn for another great meal. I see most of the recipes list the number of servings but I’m not finding the size. Thanks! Additionally I tossed in a little turmeric with the other spices. I’ve made this a few times and have gotten rave reviews…for my personal taste, I reduce the amount of onions & garlic by half…I like to serve this with a green salad tossed with your buttermilk ranch dressing along with french bread. I also make your Indian Spiced Lentil Soup ALL THE TIME. I made parmesan toast & spooned it over that, and added a bit more cheese at the table. Another home run! What would be the equivalent to the 14.5 oz can of chickpeas if one was using cooked dried chickpeas? To thicken the soup, I added some instant potato flakes. I feel like I should be making a weekly donation to you with how much I use your site. It was easy to make and perfect with crusty sourdough bread. A great tasting soup that is quick and easy to make. I cut half a left-over chorizo ring into thin slices and fried until crisp. Pinky. My husband and I decided to eat soup and salad for dinner more often, in order to lose some weight.
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