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Dinner recipe · from the recipe book

Spiced Chickpea, Lentil and Mushroom Coconut Broth

A brothy, golden soup with earthy mushrooms, tender red lentils and chickpeas in a cumin-and-turmeric coconut broth brightened with lemon, mint and parsley.

Spiced Chickpea, Lentil and Mushroom Coconut Broth

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 2 medium120 gCarrotsdiced
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp32 gTomato paste
  • ⅔ cup120 gRed lentils, dryrinsed
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 3¼ cups720 gVegetable broth
  • 1½ cups360 gWater
  • 1 cup200 gCoconut milk, cannedstirred well
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2½ tbsp40 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp chopped6 gFresh mintchopped

Steps

  1. Before you start cooking, chop the onion, mince the garlic, slice the mushrooms, dice the carrot, rinse the red lentils, chop the kale, and chop the parsley and mint; keep the herbs aside for the end.
  2. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 4 minutes more until browned.
  3. Lower the heat to medium, add the onion and carrot, and cook 5 minutes until the onion softens.
  4. Stir in the garlic, cumin, coriander, turmeric and paprika and cook 1 minute until fragrant, then stir in the tomato paste and cook 1 minute more.
  5. Add the red lentils, chickpeas, vegetable broth and water. Bring to a boil, then cover partly and simmer 15 minutes, stirring now and then, until the lentils are soft.
  6. Stir in the coconut milk and kale and simmer uncovered 5 minutes until the kale is tender; keep it at a gentle simmer so the coconut milk stays smooth.
  7. Take the pot off the heat and stir in the lemon juice, salt and black pepper.
  8. Ladle into bowls and scatter the parsley and mint over each serving.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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