janet @ the taste space

Autumn Chickpea and Lentil Soup

In Mains (Vegetarian), Soups on November 5, 2016 at 9:54 AM

Autumn Chickpea and Lentil Soup

Last weekend, we tore up our garden. I think we did pretty well for keeping the garden going until the end of October. The tomato and tomatillo plants were ripped out, asparagus ferns chopped off, new garlic planted and we made a new lasagna compost garden to be ready for us next spring.

We continue to harvest a bit, too. I may even be able to store some of the Ayocote Morado runner beans, which only started to produce bean pods in September despite a summer of glorious red blossoms. I harvested them, too, but they are bright green and lush. I will try to dry them indoors. The kale keeps growing, though, and I hope to keep it going to capture some seeds next year.


I spotted a soup on Angela’s blog and it used our last backyard produce perfectly – tomatoes, kale, sage, oregano and basil along with two kinds of beans, chickpeas and lentils. The flavours melded into a glorious soup of deliciousness. A great way to keep warm now that the temperatures are dipping down.

What have you been enjoying lately?


PS. I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen, No Croutons Required, Eat Your GreensMeat Free Monday, My Legume Love Affair hosted by Simona and Simple and In Season.


Autumn Chickpea and Lentil Soup
Adapted from Eat, Spin, Run, Repeat

1 tbsp oil of choice
1 small onion, chopped
2 cloves garlic, minced or pressed
1 tsp dried parsley
1 cup carrots, thinly sliced
1 cup dry green lentils, rinsed and drained
2 cups chopped tomatoes
900 mL vegetable broth (I think this could also be diluted with water)
2 cups cooked chickpeas, rinsed and drained if canned
1 tbsp minced fresh sage
1 tbsp minced fresh oregano
1 tbsp minced fresh basil
2 cups thinly sliced kale
salt and pepper, to taste

1. In a large soup pot over medium heat, heat oil. Once hot, add onion and saute until softened, around 5 minutes. Stir in the garlic, oregano, parsley, and carrots and cook until the garlic is fragrant, around 1 minute.

2. Stir in the lentils, tomatoes, broth and chickpeas. Raise heat to high, bring to a boil, cover and reduce heat to the simmer. Cook for 30 minutes, or until the lentils are cooked through. Remove the lid and stir in the fresh sage, basil and kale. Simmer until the kale wilts and is a brilliant green, approximately 5 minutes. Taste and season with salt and pepper, to taste.

Serves 6.

  1. Thanks for posting this recipe! It looks perfect for next week’s busy schedule.

    • Made a version of this tonight for supper. It was a real hit! I plan to make it again tomorrow, combining the batches to take to a church potluck on Sunday.

      Changes: I used dried herbs except for fresh sage from my garden. A can of no-salt diced tomatoes. Spinach instead of kale, as I had it handy already.

      Additions: I cooked a spaghetti squash today, so I chose to add some to my bowl of soup for additional texture. A win. Sometime I’ll make it and add chopped mushrooms, too. A very versatile recipe, thanks again for posting.

      • Linda, I love your swaps to the recipe. I agree, it is a lovely way to get inspired by what you already have in your kitchen. Thank you so much for returning to tell me about it. 🙂

  2. I thought I left a comment earlier, thanks for sharing with EatYourGreens – I love soups like this especially as it has my fave legume – chickpeas

  3. This looks like a delicious soup and perfect for the season. Thanks for sharing it with Souper Sundays this week. It’s nice to have you back! 😉

  4. What a beautiful dish and yes, perfect for autumn (also perfect for making ahead 😀 ). You’re doing well gardening with your little one!

  5. Looks great. I was looking for recipes high in iron and potassium, this fits the bill perfectly(chic peas,lentils,dark greens,tomato with herbs…). Could not have planned that better. Thank you.

  6. Mmmh, this looks so good. Any stew packed with lots of vegetables and legumes is up my alley.
    It’s great you’re keeping seeds from this year’s plants for the next. I have to remember to do the same when I eat my leftover few kabocha squashes.

  7. Janet, this soup looks like exactly what I’m craving today! It looks healthy and deliciously nourishing!

  8. I’ve been so pleased with how long the garden has lasted this year. Mine is still producing (mostly chard). This soup would be a great way to use some of it.

  9. Chickpeas and lentils! What a wholesome idea! It looks nutritious and equally delicious and perfect for the cold weather!

  10. The soup looks quite comforting, just what’s needed on a cold autumn evening. Thank you for contributing to My Legume Love Affair.

  11. Sounds great! I love these kinds of kitchen sink soups, they’re the best. I know they now have a pile of snow at my mom’s place and I’m wondering if your empty garden is covered now too!

  12. I could eat this anytime of year. Love the combinations that make up this lovely bowl of soup. Thanks for sharing with NCR and MLLA.

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