Chickpea Red Lentil Noodle Soup

Chickpea Red Lentil Noodle Soup

This has been one of my new favorite soups since it's delicious, quick, easy to make, and healthy.  The taste is similar to chicken and dumplings but the plant-based version with some extra vitamins and minerals.  Perfect for a cold winter day or in the summer.  Give it a try and let me know what you think.


  • 3 cloves minced garlic
  • 3-4 celery stalks (diced or chopped)
  • 1 med or lrg yellow or sweet onion (diced).
  • 3-4 medium carrots (diced)
  • 2 cans (15 oz) of chickpeas.  You can also cook dry chickpeas beforehand (read package instructions if you do this route). 
  • 1-3 tbsp chickpea flour (if you want "brothier" soup you can omit or just add 1 tbsp but if you want a thicker "dumpling" type then add 3 tbsp.  Soup will also thicken after being refrigerated).
  • 1 bag (8oz) red lentil sweet potato pasta (or any whole grain/plant based pasta of your choice).
  • 2 cups baby spinach (you can use fresh or frozen. If frozen, I thawed in microwave according to package instructions)
  • 8 cups veggie broth
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1 pinch red pepper flakes (optional:  if you like a tiny hint of spice)
  • 1/2 garlic powder
  • 1-2 tbsp chia seeds (optional)
  • fresh lemon juice (I only squeezed from a quarter of the lemon)


  1. Cut up all veggies and garlic.  Add the veggies (onion, carrots, celery), garlic, thyme, cumin, and red pepper flakes to large pot with a couple tbsps of water.  Saute until onions soften, about 7 minutes.
  2. Stir in chickpea flour.  Cook on medium heat for about a minute stirring constantly.
  3. Then add the veggie broth and bring to a boil.  Once boiling, add the pasta and boil for 3 minutes (if using a different pasta, boil according to package instructions).  And if using frozen spinach, start thawing it.
  4. After pasta is done boiling, add chickpeas, spinach, chia seeds, a dash more of cumin, and salt/pepper to taste and simmer for about 10 minutes.
  5. Remove from heat and let cool/thicken for a few minutes before serving hot.

This recipe is super versitile:  you can use pretty much any pasta (I may try doing just plain red lentils next time), any flour, throw in some cooked chicken at the end, or add some other beans with the chickpeas.  Let me know what you think of this recipe if you try it!  Also let me know any alterations you did to make it better.


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