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Lemony Green Lentil and Chickpea Soup

Lemony Green Lentil and Chickpea Soup


  • 2-3 tbsp. olive oil
  • 2 carrots, scrubbed cleaned
  • 2 stalks of celery, scrubbed clean
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 ½ cups green lentils, washed and picked through
  • 4 cups chicken stock
  • 1 tbsp. chicken base, such as Better Than Bouillon
  • 2 lemons, zest and juice
  • ¼ tsp. cayenne pepper
  • Salt and pepper, to taste
  • 1 can chickpeas, drained
  • 2 tbsp. fresh basil, finely chopped
  • 2 tbsp. flat leaf parsley, finely chopped


  1. Begin but cutting the carrots and celery into ½ inch dice, roughly all the same size.

  2. In a medium sized Dutch oven or stock pot bring the oil up to heat over medium high. Add in the carrots and celery, sprinkle with salt. Cook for 3-5 minutes until they begin to soften.

  3. Next add in the garlic and bay leaves. Stir to combine and cook for 3 minutes or until the garlic becomes fragrant. Add in the lentils, stir and cook for 2 minutes. Add in the chicken stock, chicken base, lemon zest, cayenne pepper and a large pinch of salt and pepper.

  4. Bring the soup up to a low simmer and cook, covered, for 1 hour stirring occasionally. The lentils should be soft, but still have a little bite to them. During the last 20 minutes of cooking, add in the chickpeas.

  5. Remove from heat and stir in the basil, parsley and  juice from the 2 lemons. Check for seasoning adding more salt and pepper if needed. Remove the bay leaves before serving.

    Serve warm.

    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell