Indian Chickpea Lentil Soup

Yum Caitlin Havener

This Indian Chickpea Lentil Soup is vegan, high-protein, and full of micro-nutrients. It is also ideal for losing weight in a healthy way!

5 from 2 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Soup

Cuisine Indian

Servings

Calories 406 kcal

Equipment

1 Pressure Cooker

Ingredients

1 Onion large
3 cloves Garlic minced
1 tbsp Olive Oil
2 cups Potatoes diced
6 cups Vegetable Broth low-sodium
1 can Tomatoes diced
3 tbsp Ground Flax
1 pinch Salt
½ tsp Pepper
4 Carrots medium-sized, diced
1 Red Pepper diced
¾ cup Chickpeas dried
¾ cup Lentils, green dried
Indian Blend

Instructions

Put the olive oil into the instant pot.
Add the onion, garlic, carrots, and peppers into the instant pot. Sautee them until the onion becomes translucent.
Rinse the beans, and dice the potatoes. Add everything into the instant pot.
Then add vegetable broth and diced tomatoes.
Add the ground flax seeds.
Add the Indian seasoning blend.
Adjust your pressure cooker to high pressure, seal and cook for around 30min.

Video

Notes

Nutrition

Calories: 406kcalCarbohydrates: 77gProtein: 19gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1196mgPotassium: 1640mgFiber: 21gSugar: 20g

Keyword bean soup, breakfast meal prep, healthy dinner, indian chickpea lentil soup, indian soup, vegan soup, WFPB

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