Sweet Potato, Chickpea and Red Lentil Soup
A healthy and hearty soup perfect for cold weather, made with sweet potatoes, chickpeas, and red lentils.
Ingredients
- 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.