Chickpea Lentil Soup with Coconut Cream and Kale Recipe
This comforting Chickpea Lentil Soup is a hearty and flavorful dish made with red lentils, chickpeas, kale, and warming spices like cumin and smoked paprika. It’s a nutritious, one-pot meal perfect for a cozy lunch or dinner, gently simmered and partially blended to create a creamy yet textured soup enriched with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Legumes & Broth
- ¾ cup red lentils (rinsed)
- 1 15 oz can chickpeas (drained and rinsed)
- 3½ cups vegetable broth
Vegetables & Aromatics
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups kale (chopped)
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ginger powder (or ½ tablespoon fresh minced ginger)
- salt and black pepper (to taste)
Other Ingredients
- 1 tbsp olive oil
- ¼ cup coconut cream
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a pot over medium heat, preparing the base for sautéing the aromatics.
- Sauté onions: Add the finely diced onion to the pot and cook for 4 to 5 minutes until softened and translucent, releasing their sweetness.
- Add garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, and ginger powder. Cook for about 30 seconds until the spices become fragrant, enhancing the flavor base.
- Add lentils, chickpeas, and broth: Pour in the rinsed red lentils, drained chickpeas, and 3½ cups of vegetable broth. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes, until the lentils are tender but not mushy.
- Cook the kale: Stir in the chopped kale and cook for another 4 to 5 minutes until the kale wilts and softens.
- Partial blending: Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture and body in the soup.
- Add coconut cream: Stir in ¼ cup of coconut cream to add richness and a creamy texture without dairy.
- Season and serve: Taste the soup and season with salt and black pepper according to your preference. Optionally, finish with a squeeze of lemon juice to brighten the flavors. Serve warm.
Notes
- Using an immersion blender allows you to control the soup’s texture – blend more or less to your liking.
- Fresh ginger can be substituted for ginger powder when you want a more vibrant ginger flavor.
- The soup is naturally vegan and gluten-free, making it suitable for various dietary preferences.
- Adjust the thickness by adding more vegetable broth if desired.
- Optional garnishes include fresh herbs like cilantro or parsley and a drizzle of olive oil for added flavor.
