Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Creamy Italian Lentil and Chickpea Soup
Creamy and wholesome. Tasty and satisfying This Italian lentil and chickpea soup is all you’ll ever want in a soup!
Here is a wholesome hearty, quick and easy, one-pot recipe that is sure to fill your stomach and warm your soul.
This lentil and chickpea soup is packed with flavors and nutrients. It’s earthy and hearty, perfect for these cold winter nights when you crave something warm and comforting.
And with this soup you can indulge in something delicious without breaking your New Year resolution to burn off the holiday extra calories, and be ready to peel off your sweatpants and slide into your bikini as soon as the warm weather hits you 🙌🏻
For this recipe, I use staple ingredients that most likely you already have in your pantry. So this is an easy go-to recipe any time you crave a hearty and filling soup.
This recipe is pretty flexible. You can add or substitute many of the ingredients to your liking.
I start with a soffritto with chopped onion, celery, and carrots. Add garlic and some spices. I use oregano, rosemary, and thyme. But feel free to use your favorite.
I add cubed potatoes (you can skip on the potatoes but I like them here!). Followed by crushed canned tomatoes and broth. You can use vegetable broth (to make it vegan/vegetarian!) or chicken/beef if you prefer.
Add the lentils and simmer until mostly tender. Chickpeas and kale are added at the end. You can substitute kale for baby spinach or your favorite greens.
To make this soup creamier and more dense, all you have to do is puree’ about 2 cups of the soup once it’s ready and mix it back into the soup.
Simply serve with a drizzle of olive oil, red pepper flakes (if you wish!), and crunchy crostini bread on the side.
If you follow me on Instagram (you better be!! ;)), and have seen my stories, you’d know I was shopping at my local Ralphs Grocery store to buy all the ingredients to make this recipe.
What I love the most about this store: it makes it easy to find natural and organic products at a great value.
And if you didn’t know, Apple Pay is now available at all Ralphs locations, making the in-store shopping experience even easier when paying with your iPhone or Apple Watch at checkout 🙌🏻
Creamy Italian Lentil and Chickpea Soup
Creamy and wholesome. Tasty and satisfying This Italian lentil and chickpea soup is all you’ll ever want in a soup!
Servings:
4
Prep Time
15 min
Cook Time
45 min
Resting Time
Total Time
1 hr,
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 large potato, cubed
- 1 cup dry green lentils, rinsed
- 4 cups broth (vegetable, chicken, or beef)
- 1 14 oz can tomatoes, crushed
- 1 14.5 oz can chickpeas, rinsed and drained
- 2 cups baby kale, chopped
- red pepper flakes salt and pepper to taste
Instructions
- In a large pot or dutch oven heat the olive oil with the onion, celery, and carrot. Saute’ for 5 minutes while stirring until softened.
- Add the garlic, oregano, rosemary thyme, and potatoes.
- Add the tomatoes, broth, and lentils. Season with salt and pepper. Bring to a boil over high heat. Cover, reduce the heat, and simmer for 20 to 30 minutes or until the lentils are mostly tender.
- Add the chickpeas, cover the pot and cook for 5 more minutes.
- Transfer 2 or 3 cups of the soup to a blender and puree until smooth. Add the pureed soup back to the pot and stir. taste and adjust with salt and pepper if needed. Stir in the kale and cook for about 5 more minutes. And serve with a drizzle of olive oil, red pepper flakes, and bread on the side.
