You are here: Home » Recipes » Spicy Red Lentil and Chickpea Soup Spicy Red Lentil and Chickpea Soup Recipe by Our Cookbook Collection Yield 6 servings Prep 20 minutes Cook 360 minutes Pumpkin and paprika make this vegetable soup hearty, spicy and perfect for a fall day. PrintEmail Ingredients 2 teaspoons vegetable oil1 medium brown onion, chopped finely2 cloves garlic, crushed -- 1-inch piece fresh ginger, grated2 teaspoons smoked paprika1 teaspoon ground cumin1/2 teaspoon dried chili flakes12 ounces pumpkin, chopped coarsely1 stalk celery, trimmed, sliced thickly3/4 cup red lentils15 ounces canned chickpeas, rinsed, drained14 1/2 ounces can diced tomatoes3 cups water3 cups vegetable stock1/3 cup finely chopped fresh flat-leaf parsley Instructions Heat oil in small frying pan; cook onion, garlic, and ginger, stirring, until onion softens. Add spices and chili; cook, stirring, until fragrant. Place onion mixture into 4.-quart slow cooker; stir in pumpkin, celery, lentils, chickpeas, undrained tomatoes, the water, and stock. Cook, covered, on low, 6 hours. Season to taste. Serve soup sprinkled with parsley. Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc., Photography by Ian Wallace.