SWEET POTATO, CHICKPEA AND RED LENTIL SOUP #vegetarian #meals

This generous and heavenly Sweet Potato, Chickpea and Red Lentil Soup ticks all the cases: sound, vegetarian, gluten free and Slimming World inviting. Speedy to make it in your Instant Pot or oven.

Our Instant Pot has been staying at work longer than required to keep us took care of and warm with an assortment of curries, stews, bean stews and soup – I am beginning to appreciate why a few people have upwards of three weight cookers in a hurry without a moment's delay.

What's more, I have another soup fixation – Sweet Potato, Chickpea and Red Lentil Soup. OMG it is acceptable to such an extent that even my better half who thinks soup 'isn't nourishment' came around. Have made this child twice in under seven days, that is the manner by which yummy it is. 😋

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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
Instant Pot Method

1. 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.
2. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir.
3. Set vent to sealing and cook on high pressure for 5 minutes, then release the pressure manually.
4. Stir in some lemon or lime juice to add some acidity – I used 1 tablespoon.
5. Taste the soup and season with salt and pepper as needed.
6. 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.
7. 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.

Stovetop Method

1. Heat the oil in a pot. Add the onion, garlic and ginger and cook for 5 minutes over medium-low heat, stirring, until softened.
2. Add the spices, salt, tomatoes, sweet potatoes, lentils, chickpeas and stock and stir.
3. Bring to a rolling simmer and then reduce heat and simmer gently for 20-25 minutes.
4. 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.
5. 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.

For More Details : bit.ly/2KoKSd7

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