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Spicy Red Lentil Chickpea Soup

Spicy Red Lentil & Chickpea Soup

  • Author: Paige Adams
  • Prep Time: 10 minues
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: Serves 4-6 1x


A slow cooker makes this spicy red lentil & chickpea soup with butternut squash super easy. Smoked paprika and red pepper flakes give it a kick.


  • 2 teaspoons vegetable oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 ounces peeled butternut squash, cubed
  • 3/4 cup red lentils
  • 115 ounce can chickpeas, drained and rinsed
  • 114.5 ounce can diced tomatoes
  • 3 cups water
  • 3 cups vegetable stock
  • 1 tablespoon chopped parsley


  1. Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic, ginger, paprika, cumin, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute.
  2. Transfer the onion mixture to a slow cooker. Add the squash, lentils, chickpeas, tomatoes, water and stock. Cook on low for 5 hours. Sprinkle with parsley before serving.


Adapted from Slow Cooker by The Australian Women’s Weekly