Description
Warm up with this delightful Sweet Potato Soup with Red Lentils and Chickpeas, a perfect blend of hearty ingredients that nourish both body and soul. This vegan soup is not only budget-friendly but also incredibly simple to prepare, making it an ideal choice for cozy family dinners or meal prep for the week ahead. With its rich flavor profile and nutritious components, it’s sure to become a favorite during the fall and winter months. Enjoy a bowlful of comfort with every spoonful!
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 14 oz canned chickpeas, drained
- 2 tsp ginger paste
- 1 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 14 oz canned chopped tomatoes
- 2 large sweet potatoes, peeled and cubed
- 1 cup split red lentils, rinsed
- 5 cups vegetable stock
- Lemon juice (to taste)
- Chopped cilantro (for garnish)
Instructions
- Heat olive oil in a pressure cooker over medium heat. Sauté diced onion until translucent, then add minced garlic and ginger paste until fragrant.
- Stir in salt, paprika, ground cumin, and ground coriander; cook for one minute.
- Add chickpeas, chopped tomatoes, sweet potatoes, red lentils, and vegetable stock. Stir well.
- Seal the pressure cooker lid and cook on high pressure for about 10 minutes. Carefully release the pressure after cooking.
- Open the lid and season the soup with lemon juice, salt, and pepper as needed.
- Serve hot, garnished with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg