Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe should be safe for those with GERD.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." -Yotam Ottolenghi

The refrigerator light goes on...

I had a version of this soup by a chef friend of mine recently. The soup was absolutely delicious and was subtly flavored. I am generally pretty good at figuring out recipes, and when I asked him about the seasoning he said, "Bay leaves."

That's it: bay leaves. No onions or other spices - just bay leaves.

You usually think of bay leaves as an add on, not as a standalone seasoning, and I must admit that I was dubious. I asked about other items and such and he gave me a very simple version of the recipe - almost a sketch - translated from Italian. That recipe is pretty similar to this one, but I used a bit more vegetables than his recipe called for and translated from grams to ounces.

Yep. Bay leaves. Really amazing how much they bring to the recipe by themselves.


Lentil and Chickpea Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 75 Minutes (does not include soaking time for the chickpeas and lentils)

This recipe can easily be multiplied, and like a lot of soups, this recipe is better the second day.

Lentil and Chickpea Soup, a GERD-friendly recipe from Dr. Gourmet


  • 2 quarts water
  • 4 ounces dried lentils
  • 4 ounces dried chickpeas
  • 2 tsp. olive oil
  • 4 ounces celery (diced) (about 3 stalks)
  • 4 ounces carrots (peeled and diced) (about 2 medium carrots)
  • 3 cups no salt added vegetable stock
  • 1 cup water
  • 1/4 tsp salt
  • 3 bay leaves
  • fresh ground black pepper to taste

Place the water, lentils, and chickpeas in a large bowl and let stand for at least 10 hours.

Drain and rinse. Set aside.

Place the olive oil in a large sauce pan over medium high heat.

Add the celery and cook for about 4 minutes until slightly translucent. Stir frequently.

Add the carrots and cook for about 3 minutes. Stir frequently.

Add the vegetable stock, water, bay leaves, and the chickpeas and lentils.

Reduce the heat to medium low and simmer for 45 minutes.

Add the salt and pepper and simmer for another 15 minutes.



Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 202 Calories from Fat 32
% Daily Value
Total Fat 4g
    Saturated Fat 1g 2%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrates 32g 24%
    Dietary Fiber 11g 43%
    Sugars 6g
Protein 11g
Vitamin A 31% Vitamin C 6%
Calcium 7% Iron 22%
Vitamin K 22mcg Potassium 607 mg
Magnesium 58 mg