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Sweet Potato, Chickpea and Red Lentil Soup #vegan #vegetarian #soup #breakfast #lunch

This generous and flavorful Sweet Potato, Chickpea and Red Lentil Soup ticks all the crates: sound, veggie lover, gluten free and Slimming World neighborly. Snappy to make it in your Instant Pot or stove.

Our Instant Pot has been staying at work longer than required to keep us nourished and warm with an assortment of curries, stews, bean stews and soup – I am beginning to grasp why a few people have upwards of three weight cookers in a hurry immediately.

Furthermore, I have another soup fixation – Sweet Potato, Chickpea and Red Lentil Soup. OMG it is great to such an extent that even my significant other who thinks soup 'isn't nourishment' came around. Have made this infant twice in under seven days, that is the means by which yummy it is. 😋

I discussed a considerable amount about what to name it before thinking of this significant piece of a title… Is it a sweet potato soup? Truly… But it is additionally a red lentil soup AND a chickpea soup thus every one of the three needed to take top charging at last. Tally your fortunate stars I didn't include any more fixings!
Sweet Potato, Chickpea and Red Lentil Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Garlic Parmesan Kale Pasta #vegan #vegetarian #soup #breakfast #lunch

Ingredients
  • 2 tbsp olive oil
  • 200 g (7 oz) canned chickpeas, drained
  • 1 onion finely diced
  • 3 garlic cloves minced
  • 2 tsp ginger paste or finely grated fresh ginger
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 400 g (14 oz) canned chopped tomatoes
  • 2 large sweet potatoes peeled cut into small cubes
  • 200 g (1 cup) dry split red lentils rinsed and drained
  • 1.2 litre (5 cups) vegetable stock (broth)
  • Lemon juice to taste
  • Finely chopped coriander cilantro
  • Lemon zest to garnish
  • Handful mixed seeds to garnish
  • Pinch dried red chilli flakes to garnish
  • Salt and pepper to taste
Instructions
  1. Instant Pot Method
  2. Heat the oil in your pressure cooker using the ‘sauté’ function. Add the onion, garlic and ginger and cook for 5 minutes, stirring, until softened.
  3. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir.
  4. Set vent to sealing and cook on high pressure for 5 minutes, then release the pressure manually.
  5. Stir in some lemon or lime juice to add some acidity – I used 1 tablespoon.
  6. Taste the soup and season with salt and pepper as needed.
  7. Transfer 2-3 ladlefuls of the soup in a blender and process until smooth, or blitz using an immersion blender. Stir this back into the soup.
  8. Taste the soup and adjust the seasoning if needed.Serve the soup garnished with chopped coriander (cilantro), lemon zest and a handful of crunchy seeds.
  9. Stovetop Method
  10. Heat the oil in a pot. Add the onion, garlic and ginger and cook for 5 minutes over medium-low heat, stirring, until softened.
  11. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir.
  12. Bring to a rolling simmer and then reduce heat and simmer gently for 20-25 minutes.
  13. Transfer 2-3 ladlefuls of the soup in a blender and process until smooth, or blitz using an immersion blender. Stir this back into the soup.
  14. Taste the soup and adjust the seasoning if needed.Serve the soup garnished with chopped coriander (cilantro), lemon zest and a handful of crunchy seeds.
Read more our recipe Green Bean Mushroom Stir-fry #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Xrxe22

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