Spicy Red Lentil and Chickpea Soup

  • Yield 6 servings
  • Prep 20 minutes
  • Cook 360 minutes

Pumpkin and paprika make this vegetable soup hearty, spicy and perfect for a fall day.


2 teaspoons vegetable oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
-- 1-inch piece fresh ginger, grated
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
12 ounces pumpkin, chopped coarsely
1 stalk celery, trimmed, sliced thickly
3/4 cup red lentils
15 ounces canned chickpeas, rinsed, drained
14 1/2 ounces can diced tomatoes
3 cups water
3 cups vegetable stock
1/3 cup finely chopped fresh flat-leaf parsley


  1. Heat oil in small frying pan; cook onion, garlic, and ginger, stirring, until onion softens. Add spices and chili; cook, stirring, until fragrant.
  2. 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.
  3. Season to taste.
  4. 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. 



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