Description
A healthy and hearty soup perfect for cold weather, made with sweet potatoes, chickpeas, and red lentils.
Ingredients
Scale
- 2 medium sweet potatoes, chopped
- 1 can chickpeas, drained
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 4 cups vegetable stock
- Optional: greens like spinach
Instructions
- Chop sweet potatoes and add them to the pressure cooker.
- Add chickpeas (drained), rinsed red lentils, chopped onion, minced garlic, and minced ginger.
- Season with paprika, cumin, cinnamon, salt, and pepper.
- Pour in vegetable stock until it covers all ingredients.
- Seal the lid and cook at high pressure for 12 minutes.
- Carefully release the steam valve and stir the soup.
- Blend partially for a creamy consistency if desired, and add greens to wilt before serving.
Notes
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. A squeeze of lemon or coconut milk can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg