Red Lentil Chickpea Soup with Mint
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Red Lentil Chickpea Soup with Mint [Vegan]
The beauty of cold weather of course big soothing bowls of soup. This red lentil chickpea soup is definitely want that you'll want to try it this autumn or winter. Come home after a long day and make this. It's so cozy and delicious––the perfect way to warm up. It's...
The beauty of cold weather of course big soothing bowls of soup. This red lentil chickpea soup is definitely want that you'll want to try it this autumn or winter. Come home after a long day and make this. It's so cozy and delicious––the perfect way to warm up. It's also quite healthy and packed with protein you. Try making this red lentil chickpea soup––you'll love it!
Read More
Ingredients You Need for Red Lentil Chickpea Soup with Mint [Vegan]
How to Prepare Red Lentil Chickpea Soup with Mint [Vegan]
- Turn your instant pot or pressure cooker on to saute mode. Add in the onion and garlic and saute for 3 to 4 minutes, until the onion softens and begins to turn toffee colored.
- Add in the chickpeas and red lentils.
- Add in the diced tomatoes, cinnamon stick, salt and tomato paste with 4 cups of water.
- Cover and set on 30 minutes of cooking. Allow a natural release if time permits.
- In the meantime, place the mint, coconut milk and lime juice in a blender and blend into a puree.
- To serve stir the soup well. Ladle onto bowls and serve topped with the mint and coconut cream.
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