Best Lentil Chickpea Chili Recipes

Red Lentil, Chickpea (Garbanzo) & Chili Soup image

Provided by English_Rose

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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-Chickpea Chili Recipe image

Provided by á-94276

Number Of Ingredients 16

6 cups vegetable stock or broth
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2 teaspoons ground cumin
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon salt
1 bag (16 ounces) red lentils (such as Arrowhead Mills)
1 can (14.5 ounces) diced tomatoes
1 sweet onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, diced
2 bay leaves
2 cans (15 ounces each) chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro Flatbread (such as Stonefire naan, optional)

Steps:

Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne, and salt in the base of a slow cooker. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic, and bay leaves. Cover and cook on LOW for 8 hours. Stir in chickpeas and cilantro. Serve with flatbread, if desired.