Vegan Chickpea and Lentil Soup

The weather is FINALLY starting to break!! Yes. Good-bye winter blues. Spring is coming! And that means two things. 1) My birthday is right around the corner and 2) It’s time to get all those winter comfort foods out of my system. I mean sure you could enjoy a bowl of soup in 70 degree weather if you wanted to buuuuuut I'm not exactly sure how I feel about that.  I’ll pass. So with that said I set out to make the perfect soup to send winter on it’s way. 

This simple vegan chickpea and lentil soup recipe is actually inspired by Sweetgreen’s lentil chickpea soup.  This soup comes together quickly with ingredients that you probably already have on hand and I promise it will hold you over until Spring arrives.  

Vegan Chickpea & Lentil Soup

  •  ¼ cup olive oil
  • 2 carrots, diced
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups can crushed tomatoes
  • 1 cup dry lentils
  • 1 (15 oz can) drained and rinsed chickpeas
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup chopped kale, rinsed
  • 1 tablespoon apple cider vinegar
  • Pinch red pepper flakes
  • Salt and pepper, to taste


  1. In a large soup pot, heat oil over medium heat.  Add carrots, onions, celery, cook and still until tender.  Add garlic, bay leaf, oregano and dried basil; cook until fragrant. 
  2. Stir in lentils and chickpeas.  Add vegetable broth, water and crushed tomatoes.  Bring to a boil.  Reduce heat and let simmer for 1-1.5 hours.  Stir in kale, vinegar, and red pepper flakes.  Season to taste with salt and pepper.




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