Red Lentil and Chickpea Crock Pot Soup

This soup is absolutely delicious. You can choose to puree only half if you prefer it chunkier or puree the entire contents for a creamier soup. Prepare all the ingredients the night before then throw it all in the crock pot before leaving for work.

At 19.8g of net carbs and only 3 Weight Watchers points, this is a great low fat high protein bowl of yummyness. Pair it with a high protein pita stuffed wit your favourite fresh veggies. If there is any left it also makes a great lunch or add more veggies and some spinach and use it as a pasta sauce.

Red Lentil and Chickpea Crock Pot Soup Recipe

By kimmy Published: April 2, 2014

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 8 hrs 0 min
  • Ready In: 8 hrs 15 mins

Calories: 121 | Fat: 0.2g | Protein: 6.5g | Carbs: 24g | Fibre: 4.2g | WW Points: 3



  1. Heat olive oil in frying pan and saute the diced onion until it's soft and starting to brown lightly, about 5 minutes. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.
  2. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 31/2 hours. Cooking time will depend partly on how old the lentils are.)
  3. When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 2-3 hours more on high, or until the lentils and chickpeas are both quite soft. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.) Puree the soup you removed using an immersion blender, food processor, or blender. (If you're using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
  4. Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 20 minutes more, then serve hot, with sour cream of plain yogurt if desired.
By |2017-08-22T15:17:15+00:00April 2nd, 2014|Crock Pot, Recipes, Vegan, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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