Description
A hearty vegan soup made with sweet potatoes, chickpeas, and red lentils. Quick to prepare, filling, and perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons ginger paste
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 14 ounces canned chickpeas, drained
- 14 ounces canned chopped tomatoes
- 2 large sweet potatoes, peeled and cubed
- 1 cup split red lentils, rinsed
- 5 cups vegetable stock
- Lemon juice, to taste
- Salt and black pepper, to taste
- Chopped cilantro, for garnish
- Lemon zest, for garnish
- Mixed seeds, for garnish
- Red pepper flakes, for garnish
Instructions
- Heat olive oil using sauté mode. Add onion, garlic, and ginger and cook until softened.
- Stir in spices, salt, tomatoes, sweet potatoes, lentils, chickpeas, and vegetable stock.
- Seal lid and cook on high pressure for 5 minutes, then release pressure manually.
- Add lemon juice and adjust seasoning with salt and pepper.
- Blend a few ladlefuls of soup until smooth and stir back in.
- Serve hot with cilantro, lemon zest, seeds, and red pepper flakes.
Notes
- Add chopped spinach before serving for extra greens.
- Sweet potato can be replaced with butternut squash.
- Soup keeps up to 4 days refrigerated and freezes well for 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 604mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 11g
- Cholesterol: 0mg