Middle Eastern Lentil Chickpea (Printer-Friendly)

A comforting blend of lentils and chickpeas simmered with warm spices and fresh herbs.

# What You'll Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced

→ Spices & Seasonings

08 - 1 ½ teaspoons ground sumac
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional)

→ Liquids

15 - 4 cups vegetable broth
16 - 1 cup water
17 - Juice of 1 large lemon (about 3 tablespoons)

→ Fresh Herbs & Garnish

18 - ½ cup fresh parsley, chopped
19 - Lemon wedges, for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
02 - Incorporate garlic, carrots, and celery, cooking for an additional 3 to 4 minutes until they begin to soften.
03 - Stir in sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until aromatic.
04 - Add lentils, chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils are tender.
05 - Stir in lemon juice and half of the chopped parsley. Simmer uncovered for 2 to 3 minutes to meld flavors.
06 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with remaining parsley and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like you've been cooking it for hours, but actually comes together in under an hour.
  • The sumac gives you this tangy brightness that makes you want another spoonful instead of feeling heavy after.
  • One pot, mostly hands off once it's simmering, which means more time to breathe and less cleanup.
02 -
  • Don't skip rinsing the lentils—it removes dirt and helps prevent that grainy, dusty texture that can ruin the whole dish.
  • The sumac is what makes this taste authentically Middle Eastern; if you substitute with just extra lemon, it tastes bright but loses that distinctive tang.
  • Add the lemon juice at the very end, not during cooking, or it can make the lentils tough and slow their softening.
03 -
  • Make a double batch and freeze half—it actually tastes better after a day or two when the spices have fully settled into the broth.
  • If you can't find sumac, dried lemon zest mixed with a pinch of salt works in a pinch, but it's worth hunting down the real thing at a Middle Eastern market or online.
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