Lentil and Chickpea Soup with Cumin and Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, spiced lentil and chickpea soup brightened with fresh lemon juice and warmed by cumin, perfect for a comforting meal. This middle eastern-inspired soups (vegan) ready in about 55 minutes pairs brown lentils, canned chickpeas, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 cup canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 tsp ground cumin
• 6 cups vegetable broth
• 3 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 7-8 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and 2 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup brown lentils, 1 cup drained canned chickpeas, and 6 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
4. Step 4: Stir in 3 tbsp fresh lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Simmer for another 5 minutes to blend flavors.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro before serving hot with crusty bread.