Site icon My Food Relations

Protein Pot


Plant based protein is better for you we might all know that but that does not make food have lesser protein. I love making soup and this soup is not exception when it comes to satiety and delicious. Chickpeas and lentils are such a good combination full of plant based protein and dietary fibre.

What is in the recipe

Chickpeas, Lentils

Red Capsicum, Onion

Kale, Tahini

Tomato, Celery

Dried Oregano


You can make this ahead of time and make it in big batches and put in containers for later use. Fridge no more than 5 days. The recipe is 4 servings.

The secret to making this delicious recipe even more delicious is to get the flavours of ingredients from the first part of the recipe cooking so that when you add stock it just doesn’t become kinda of tasteless. You want to keep the flavours in and stock will enhance it even more.

I love this soup so much I make it so often and use different  flavouring.

You can also make it into ca curry and add coconut cream

You can also make it into a paste to use as a thickener

You can also use these ingredients to make a stir fry.

You can use this for a vegetarian lasagne filling.

Vegetarian Sausage Fillings

It is so versatile the options are endless. I like making these kind of meal because they are quick and easy to make reducing the amount of time you spend in the kitchen.


Protein Pot

Chickpeas and Lentils are a powerhouse of plantbased protein and dietary fibre
Course Dinner, Lunch, Main Course, Side Dish
Cuisine African
Keyword Chickpeas Lentils Tahini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • ½ Cup Chickpeas cooked
  • ½ Cup Lentils cooked
  • 2 Tbs Olive Oil
  • 1 Medium Red Onion chopped
  • ½ Cup Diced Tomatoes
  • 2 Cups Spinach/Kale chopped
  • ½ Cup Parsley/ Coriander Fresh
  • 1 Tbs Tahini
  • ¼ Tsp Dried Oregano
  • ½ Lemon
  • 1 Cup Celery
  • ½ Cup Red Capsicum or green/yellow
  • Salt and Pepper
  • 700 ml Vegetable Stock


  • Drizzle Olive Oil in a sauce pan and stir in the onions and dried oregano. Cook until soft for 2 minutes and then add red capsicum, celery and tomatoes together. Keep stirring until combined and cooked for 3 minutes
  • Add the kale/ spinach and stir to combine.
  • Mix in the cooked chickpeas and cooked lentil. Mix together Tahini and stock and pour over the bean mix. Cover and simmer for 10 minutes.
  • Stir through to combine, season and cover to simmer for another 10 minutes
  • Serve and enjoy.


Add more stock if needed
Mix in Tahini with the rest of the stock and them add the mixture to the bean mix.


Well friends, I hope you enjoy making this lovely soup and stay healthy.

With Love