Yet another DELISHHHH soup to add to the cookbook 🙂 The best part is – this is a 2 part soup. The first part is making the curry -which can be had with a side of rice or bread! If you want to make it a soup, throw it in a blender and you have a Lentils soup!
As part of my focus on Plant based diets, I’ve ended up making mostly vegetable based foods. For protein I had to resort to chicken or Vegan meats. The reason I experimented with this soup is to introduce more plant based proteins aka lentils in my menu.
Just add some broth and heat it up!
Or, get a side of pita and enjoy the hummus 🙂
INGREDIENTS
1.5 cups of dried Chickpeas
1.5 cups of dried Black Grams (or any other lentils)
4 cups of Vegetable Broth
1 onion (finely chopped)
2 tbsp Diced tomato Puree
1 cup Peas & Carrots
2 Green chillies
1 Red chilli
1 tsp Ginger Garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam Masala
1 Bay Leaf
1 tsp Whole garam masala
1 handful Cilantro
1/2 lemon
Salt & Pepper to taste
1 tsp Ghee
1 tbsp Chipotle Mayo (totally optional, I just love it)
DIRECTIONS
Soak the lentils in water (with a lil salt) for atleast 5-6 hrs.
For Lentil Curry:
In the instant pot, add 2 tsp oil and set to SAUTEE on High.
Add whole garam masala, bay leaf, red chilli and sautee for 2-3 mins..
Add the chopped onions and sautee for 6 mins.
Add Ginger Garlic paste – stir for 1 min
Add all the spices (cumin, coriander, salt, pepper etc) and green chillies and sautee for a few mins.
Glaze with 1/2 cup of the vegetable broth if needed
Add the tomato, squeezed lemon and sautee for another 2 mins.
Drain the lentils and add to the pot.
Add peas, carrots, cilantro, ghee and mayo.
Add 3 cups of vegetable broth (keep the 4th cup of broth to be added later).
Close the instant pot and set to Pressure Cook on High for 15 mins.
After pressure cooking for 15 mins, let the pressure release naturally for 15-20 mins.
You’re Chickpea & Black Gram lentil curry is ready ! Serve with a side of Rice or Roti.
For the Soup:
Add 1 – 1.5 cups of vegetable broth to the Blender container.
Pour all the lentil curry from the instant pot into the Blender.
Turn to medium (5 on Vitamix) for 4 mins, pulse briefly if needed.
NOTE: If the consistency looks more like hummus, put the mix in a pot, add broth to it and bring it to simmer. The blender tends to choke up due to the thickness of the lentils.
Garnish wish some green onions, left over lentils from the curry and shaved coconut !
Pour into a soup bowl And SERVE! 🙂
Deb's Food Hacks 