Smoky Tomato, Chickpea, Pepper and Red Lentil Soup (in a Soup Maker)

This smoky tomato, chickpea, pepper and red lentil soup is an easy, throw-it-all-in soup maker recipe that’s full of flavour but still very simple to make. The chickpeas and red lentils make it hearty and filling, while the smoked paprika adds a gentle smoky warmth without overpowering the tomatoes.

It’s a great cupboard-friendly soup using mostly tinned and dried ingredients, making it ideal for quick lunches, light dinners, or batch cooking for the freezer.

What You Need

For exact instructions and to print out please head to the recipe card at the bottom of this page.

For this soup you’ll need:

• Onion – forms the flavour base of the soup.
• Garlic – adds depth and works really well with the smoked paprika.
• Red pepper – brings a touch of natural sweetness to balance the tomatoes.
• Chickpeas – make the soup more filling and add plant-based protein.
• Split red lentils – thicken the soup naturally as they cook; there’s no need to soak them, just rinse well.
• Tinned chopped tomatoes – give the soup its rich tomato base.
• Smoked paprika – adds a warm, smoky flavour rather than heat.
• Chilli flakes (optional) – for a little extra warmth if you like it.
• Vegetable stock – to top everything up to the MAX line.
• Salt and black pepper – to season at the end.

Using Tinned Chickpeas and Red Lentils

This soup works particularly well with tinned chickpeas and dried split red lentils.

Make sure the chickpeas are well rinsed and drained before adding them to the soup maker. The red lentils should also be rinsed under cold water to remove excess starch. They’ll cook fully on the smooth soup setting and help thicken the soup as it blends.

If you prefer a thinner soup, you can slightly reduce the lentils or add a splash of extra stock or water at the end.

How To Make It

Start by adding the chopped onion, crushed garlic, red pepper, chickpeas, rinsed red lentils, chopped tomatoes, smoked paprika and chilli flakes (if using) to the soup maker jug.

Pour in the vegetable stock, making sure the liquid level doesn’t go above the MAX line or for some soup makers, sits between the MIN and MAX lines for your particular machine.

Season with a little salt and black pepper, then place the lid on the soup maker and select the smooth soup setting.

Once the programme has finished, carefully remove the lid and give the soup a stir. Taste and adjust the seasoning if needed. If the soup is thicker than you like, stir through a little extra hot stock or water until you reach your preferred consistency.

Storing and Freezing

Once cooled, store the soup in an airtight container in the fridge for up to 3 days. The soup will thicken slightly as it sits, so you may want to add a splash of water or stock when reheating.

This soup also freezes well. Portion into freezer-safe containers, label, and freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly on the hob or in the microwave, loosening with a little extra liquid if needed.

More Soup Maker Recipes

I hope you enjoy this smoky tomato, chickpea and red lentil soup maker recipe. If you’re looking for more soup maker recipes using lentils, chickpeas or tomatoes, you might like:

• Moroccan Chickpea Soup
• Curried Butternut Squash and Chickpea Soup
• Roasted Red Pepper and Chickpea Soup Maker Soup
• Sweet Potato and Chickpea Soup
• Spinach and Chickpea Soup
• Tomato and Red Pepper Soup
• Tomato and Lentil Soup
• Carrot and Lentil Soup
• Vegetable and Lentil Soup
• Curried Lentil Soup