Lentil Chickpea Chili Recipes

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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

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

SPICY SOUTHWEST LENTIL CHICKPEA CHILI



Spicy Southwest Lentil Chickpea Chili image

Provided by Krysten

Number Of Ingredients 12

1 15 oz. can Chickpeas, drained and rinsed
1/2 cup dry brown lentils, rinsed
1 medium onion, finely chopped
3 tsp. garlic, chopped
1/2 jalapeno, finely chopped
2 tbsp. chili powder
1 tbsp. cumin
1 15 oz. can diced tomatoes with chilies
1 tsp. honey or maple syrup
3 cups vegetable broth
1 cup frozen corn
salt and pepper

Steps:

  • Drain and rinse the chickpeas, set aside. Rinse the lentils and set those aside as well.
  • Chop the onion, garlic, and jalapeno. Heat a large heavy bottom soup pot on medium heat with a light coating of olive oil.
  • Add the vegetables and cook until just translucent. Then add the cumin and chili powder and stir it around until it becomes fragrant.
  • Add the lentils, chickpeas, tomatoes, honey (or maple syrup) , and vegetable broth. Make sure to add salt and pepper to taste.
  • Bring the entire mixture to a boil then reduce to a low simmer. Simmer the chili with the lid on for 2-3 hours. Make sure you stir it occasionally. About a 1/2 hour before removing from the heat, add in the frozen corn and taste for seasoning. You might want more heat (add chili powder). You may want more salt or pepper. You can also add a pinch more honey or maple syrup to adjust for the acid in the canned tomatoes. Chili is very preferential, so don't be afraid to make adjustments for your tastes.

LENTIL-CHICKPEA CHILI RECIPE



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.

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

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

SPICY LENTIL & CHICKPEA STEW



Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

VEGAN LENTIL AND CHICKPEA CURRY



Vegan Lentil and Chickpea Curry image

A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

Provided by Ashley Graboski-Bauer

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 6

Number Of Ingredients 23

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, sliced
3 carrots, chopped
3 teaspoons ground cumin
2 ½ teaspoons ground coriander
2 teaspoons paprika
1 ½ teaspoons vegetable bouillon
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
4 cups water
1 (14 ounce) can diced tomatoes
⅔ cup red lentils
1 (14 ounce) can chickpeas, drained and rinsed
½ cup cashews
½ cup raisins
½ cup shredded spinach

Steps:

  • Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.
  • Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g

THREE BEAN AND LENTIL GREEN CHILI



Three Bean and Lentil Green Chili image

This vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for protein and texture. Brightened up with cilantro and lime zest this chili packs a ton of flavor thanks to tomatillos, garlic, cumin and jalapeño. Like most chilis, it's even better the next day and freezes great.

Provided by Megan Mitchell

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 pounds tomatillos, husked, thoroughly washed and halved
4 cloves garlic
1 yellow onion, quartered
1 medium jalapeño, stemmed and cut in half
2 limes, zested
1/2 cup packed cilantro leaves and stems, plus more for garnish
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 bay leaf
2 cups low-sodium vegetable broth
One 15.5-ounce can cannellini beans, drained and rinsed
One 15.5-ounce can chickpeas, drained and rinsed
One 15.5-ounce can navy beans, drained and rinsed
1/2 cup green lentils, picked through
2 tablespoons ground cumin
1 tablespoon ground coriander
Sliced avocado, for topping

Steps:

  • Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
  • Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
  • Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
  • Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
  • Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

SKYLINE LENTIL CHILI



Skyline Lentil Chili image

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

Provided by Cair

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 10

Number Of Ingredients 19

2 tablespoons chili powder, or more to taste
2 teaspoons garlic powder
½ (1 ounce) square unsweetened chocolate, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
1 tablespoon olive oil, or as needed
2 cups diced onions
2 cups diced green bell pepper
6 cups vegetable broth
2 cups dry lentils
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ cup water, or as needed

Steps:

  • Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
  • Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
  • Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g

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Top Asked Questions

How to cook red lentil chickpea and chilli soup?
Red lentil, chickpea and chilli soup. Ingredients. Method. Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute. add 1 tbsp olive oil and red onion, and cook for 5 minutes. Stir in red lentils, vegetable stock and chopped tomatoes, then bring to the boil. Simmer for 15 minutes until the lentils have softened.
How to cook chickpea chili?
Then, add in the drained chickpeas and stir to combine, followed by the chopped tomatoes. Add in the orange juice and the beef stock, and stir to incorporate. Bring the chickpea chili to a vigorous simmer, then reduce the heat and allow it to very gently simmer and bubble, uncovered, for 45 minutes, stirring occasionally.
How to cook lentils and lentils in a pan?
in a large saucepan, heat the oil over medium-high heat. Add the onion; cook and stir for 6 to 7 minutes until softened and beginning to brown. Add the chili powder, cocoa powder, garlic powder, salt, cinnamon, allspice, cloves and pepper. Cook and stir for 1 minute. Add the lentils and water to saucepan.
What is chickpea and lentil curry?
This chickpea and lentil curry is a satiating vegan dish with a tasty sauce and plenty of vegetarian protein. It's incredibly flavorsome, and as with most homemade curries, you can decide whether you want to make it mild or spicy. This recipe is made using pantry staples, and ingredients you might already have available in your kitchen.

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