Lentil and Chickpea Soup

I have shared this recipe before but it is such a good recipe that I thought it should be repeated. This is a recipe from one of my favorite cookbooks, Bottega Favorita by Frank Stitt. Frank Stitt is the chef and owner of Highlands Bar and Grill, Cafe' Bottega and Chez Fonfon restaurants, all located in Birmingham, Alabama. His first cookbook was Southern Tables which I highly recommend as well. I have never had the pleasure of dining at any of his restaurants but if his cookbooks are any indidcation of the wonderful food he serves than I feel quite certain that it is worth the effort if one is in that area of our country.

The recipe is easy and I always assemble my ingredients before beginning.

Lentil and Chickpea Soup

2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium yellow onion, cut in 1/2-inch dice
1 red onion, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1 teaspoon ground coriander
1 fennel bulb, trimmed, cored,and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
1 red bell pepper, cored, seeded, and cut into 1/2-inch dice
1 1/2 cups de Puy lentils or brown lentils, rinsed and picked over
1 cup canned chickpeas, drained (not rinsed)
2 cups drained canned diced tomatoes
2 1/2 cups Chicken Stock

Leftover braised meat such as lamb or veal (optional)

Chopped mint, flat-leaf parsley, or chives or extra virgin Olive Oil for garnish


Heat the olive oil in a large pot over medium heat. Add the garlic and cook, stirring, until golden brown. 2 to 3 minutes. Add the onions and saute' until they are tender but have not begun to caramelize, about 10 minutes. Season with salt and pepper. Add the parsley and coriander and stir for 30 seconds, or until fragrant. Add the diced fennel, carrots, celery, and bell pepper and simmer for 4 to 5 minutes, stirring occasionally.

Meanwhile, combine the lentils in a medium saucepan with water to cover by 2 inches and bring to a rolling boil. Drain lentils and set aside. (The cooking liquid can be reserved for another recipe or discarded; we don't use it here because it would muddy the soup. The lentils can be cooked in advance.)

Add the lentils, chickpeas, tomatoes, and stock or water to the vegetables. Add the meat, if using, and bring to a simmer. Simmer partially covered, over low heat for 45 minutes to 50 minutes, until the vegetables are tender. Check the level of the liquid from time to time, replenishing it as necessary. Taste and adjust the seasoning.

Ladle the soup into serving bowls. Garnish with the fresh herbs or a drizzle of extra virgin olive oil and maybe a sprinkle of freshly grated Parmesan cheese.


 Pared with some crusty bread and a good glass of red wine and you have the makings of a wonderful winter soup.

I generally top mine with freshly grated Parmesan cheese and a little Truffle Oil to put it over the top.

I am joining Michael Lees West for her Foodie Friday blog party. To enjoy other recipes of participants click here.