This simple lentil and chickpea soup, made with mostly staple pantry ingredients, is big on flavour thanks to the North African spices – dukkah and smoked paprika. Vegan, and comes together in under 30 minutes.
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The day started just like any other Sunday. Blissful, and tranquil until the cravings set in. The morning was relatively cold, for April, and rather dreary. As the raindrops beat a gentle melody on the roof, the tropical summer rains of back home in Africa, came to mind. The mysterious, yet familiar rainforests of Africa came calling I was transported to the mysterious, yet familiar rainforests of Africa. Almost simultaneously, a deep craving for a warm and spicy bowl of lentil and chickpea soup was evoked.
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This lentil and chickpea soup is made with mostly staple pantry ingredients like coconut milk and tomato sauce. However, the flavour comes from the North African spices – dukkah and smoked paprika – which lend earthy and smoky undertones to this dish, with a very subtle heat that hits the back of the throat. Dare I say, this is the best lentil soup I’ve ever had.
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This lentil and chickpea soup is also very easy to make and versatile. It comes together in under 30 minutes. And best of all, it is vegan, and so makes it onto my growing African vegan recipe list. It is also filling enough to be served on its own as a main meal – this is how I served mine for lunch. Alternatively, you can always serve it as a sauce over some rice or pasta. Your choice.
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The possibilities are endless…
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Speaking of endless possibilities and the toppings come to mind. I fried some boiled chickpeas with some bacon (for that smoky flavour), and then sprinkled some chives over the toppings. I know my two fussy eaters appreciated the bacon touch…I also had some pine and pumpkin seeds which also made it onto the topping list on some of the soup bowls.
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Again, the possibilities are endless…
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Let me know how you get on.
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Print Recipe
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 15 minutes |
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- 250 g red lentils
- 300 g chickpeas cooked
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tbsp olive oil
- 250 ml coconut milk
- 250 ml tomato passata
- 1 vegetable stock cube
- 1 tsp dukkah spice
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 4 bay leaves
- 500 ml water
- salt to taste
- pepper to taste
- 5 g chives chopped
- Heat the olive oil in a dutch oven and when hot, add the onions, garlic and spices (turmeric, paprika and dukkah spice. Fry, while stirring frequently until the onions are soft and translucent.
- Add the lentils to the pan and cover immediately with the coconut milk, tomato passata and water. Add the stock cube and bay leaves and bring to a boil on medium heat. Reduce the heat to low and allow to simmer for 10 minutes until the lentils are soft.
- Add the cooked chickpeas and taste for seasoning. Add salt and pepper if needed and allow to simmer for 1 -2 more minutes. Remove from heat and pour into a food processor and pulse until the mixture is finely pureed.
- Garnish with yogurt and chopped chives and serve with some bread or rice as a side dish.
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Is this recipe right for you?
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Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate
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Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
