Spicy Red Lentil and Chickpea Soup

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


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

Nutritional Info *per serving

  • Calories 195
  • Fat 3.9 g
  • Saturated Fat 0.8 g
  • Carbohydrate 23.5 g
  • Fiber 7.9 g
  • Protein 12.4 g