Best 3 Red Lentil Chickpea Garbanzo Chili Soup Recipes

When the weather turns chilly, there's nothing quite like a warm and hearty bowl of soup to warm you up from the inside out. This red lentil chickpea garbanzo chili soup is a fantastic option for a quick and easy meal that's also packed with flavor and nutrients. With its combination of lentils, chickpeas, garbanzo beans, and a variety of spices, this soup is a vegetarian's delight. And because it's made with simple, pantry-friendly ingredients, it's a great recipe to have on hand for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

RED LENTIL, CHICKPEA & CHILLI SOUP

Red lentil, chickpea & chilli soup image

Come home to a warming bowlful of this filling, low-fat soup

Provided by Good Food team

Categories Dinner, Lunch, Main course, Soup

Time 35m

Number Of Ingredients 10

Ingredients

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve

Steps:

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium

RED LENTIL, CHICKPEA (GARBANZO) & CHILI SOUP

Red Lentil, Chickpea (Garbanzo) & Chili Soup image

Make and share this Red Lentil, Chickpea (Garbanzo) & Chili Soup recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons cumin seeds
1 large pinch chili flakes
1 tablespoon olive oil
1 red onion, chopped
5 ounces split red lentils
3 1/2 cups vegetable stock
1 (14 ounce) can chopped tomatoes
7 ounces cooked chickpeas, drained and rinsed
1/2 ounce cilantro, chopped
4 tablespoons 0% Greek yogurt, to serve

Steps:

Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
Add the oil and onion, and cook for 5 minutes
Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
Heat gently, season well and stir in the cilantro.
Finish with a spoonful of the greek yogurt.

Nutrition Facts : Calories 247.6, Fat 4.8, SaturatedFat 0.6, Sodium 160, Carbohydrate 39.5, Fiber 14.9, Sugar 4.5, Protein 13

LENTIL CHILI SOUP

Lentil Chili Soup image

My wife recently attended a "soup seminar," put on by The County Extension Service. Here's one that she brought home that I liked quite a bit and she was crazy about it. Simple and easy. Enjoy.

Provided by Bone Man

Categories Lentil

Time 1h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons vegetable oil
1 tablespoon fresh garlic, chopped
2 cups onions, chopped
1 lb frozen carrots, crinkle cut slices
12 ounces dry lentils (1 1/2 cups)
4 cups low-sodium V8 juice
5 cups water
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano

Steps:

Pour the vegetable oil into a large cooking pot or dutch oven. Over medium-high heat, saute the onion and garlic until golden, about 2-3 minutes.
Add remaining ingredients and stir. Bring to a boil and then reduce the heat to a simmer.
Cook uncovered until the lentils are tender, about 45 minutes.
Serve.

Nutrition Facts : Calories 224.5, Fat 1.8, SaturatedFat 0.2, Sodium 132.1, Carbohydrate 40.2, Fiber 16.5, Sugar 9.9, Protein 12.6

Tips:

Use a slow cooker to make the soup ahead of time. This will allow the flavors to meld and develop.
Add a can of diced tomatoes with green chilies to the soup for a little extra heat.
Serve the soup with a dollop of sour cream, shredded cheese, and chopped cilantro.
For a vegan version of the soup, use vegetable broth instead of chicken broth and omit the Greek yogurt.
To make the soup gluten-free, use gluten-free bread or crackers for serving.

Conclusion:

Red lentil, chickpea, and garbanzo bean chili soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a healthy and affordable meal that can be made in a slow cooker. With its combination of lentils, chickpeas, and garbanzo beans, this soup is a good source of protein, fiber, and iron. It is also low in fat and calories, making it a good choice for those who are watching their weight. The addition of vegetables, such as onions, carrots, and celery, adds flavor and nutrients to the soup. The spices, such as chili powder, cumin, and paprika, give the soup a warm and smoky flavor. This soup is sure to become a family favorite.