Mexican Lentil Soup with Spiced Chickpea Garnish

Mexican Lentil Chickpea Soup on

I’m on my own here for a few days and it’s just turned cold and rainy here in D. C. for the first time in months so…

Soup’s on!!


Mexican Lentil Chickpea Soup on 

I made this pot of soup after cooking up some lentils for my salads next week.  I already had some baked spicy Chickpeas for snacking along with some cooked quinoa so those got thrown into the pot as well.  Throw in what ever your favorites are but keep the spices and the lentils in for this scrumptious cold weather supper.

Mexican Lentil Chickpea Soup
  1. 2 cups Lentils, cooked
  2. 1 cup Quinoa, cooked
  3. 1 cup Carrots, cubed
  4. 1 cup Celery, diced
  5. 1 Red Bell Pepper, diced
  6. (2) 15 oz. Enchilada Sauce, or equivalent
  7. 1 cup Cherry Tomatoes, chopped
  8. 1 Onion, diced
  9. 1 - 2 Tbs. Chili Powder
  10. 1 Tbs. Cumin
  11. 1/2 Tbs. Garlic Powder
  12. 1 tsp. Liquid Smoke
  13. 1 tsp. Smoked Paprika
  14. 5 - 6 cups Vegetable Broth
For the Spiced Chickpeas
  1. 1 can Chickpeas, drained and rinsed
  2. 2 Tbs. Tamari Soy Sauce
  3. 1/2 Tbs. Red Pepper Flakes
  4. 1 Tbs. Maple Syrup
  5. 1/4 tsp. Liquid Smoke
  6. 1/2 tsp. Sea Salt
  1. Make your spiced Chickpeas by combining Chickpeas, Tamari, Red Pepper, Maple Syrup and Liquid Smoke together in a bowl. Preheat your oven to 400. Spread the Chickpea mix onto a non-stick pan and bake them for 20 minutes. Stir the chickpeas to brown them evenly and bake another 30 minutes at 375, checking frequently and stirring as necessary. Set them aside while you make your soup, trying not to eat all of them prior to the soup being ready....
  2. Make your soup by adding Enchilada Sauce, Onion, Red Pepper, Carrot and Celery to a large stock pot and bring to a strong boil. Cook, stirring occasionally until your vegetables begin to soften.
  3. Reduce heat slightly and add in all other ingredients (except for the chickpea) and simmer for 30 minutes or until vegetables are fully cooked.
  4. Serve with crunchy spiced Chickpeas as garnish or just stir them into your pot before serving.
  1. Serves 6 - 8


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8 thoughts on “Mexican Lentil Soup with Spiced Chickpea Garnish

  1. Mandy

    Oh, Angela! This looks and sounds amazing…a big bowl of comfort! Oddly enough, our temps are warming back up into the 80’s…but I could eat soup any day. For some reason I haven’t been getting emails alerting me that you’ve posted anything new, I think I may need to re-subscribe. Hope all is well! I’m pinning this recipe for later!

    1. Angela @ Canned Time Post author

      Thanks Mandy, it will be cold enough for all of us soon enough right?
      Glad you have a few more days of warm there. BTW, did you get your NuNaturals yet? Maybe shoot me an email if not.
      Thanks ! Take care.

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