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Indian Chickpea Lentil Soup
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!
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner
,
Soup
Cuisine
Indian Plant-Based Recipes
Servings
4
Calories
406
kcal
Equipment
1
Pressure Cooker Recipes
Ingredients
1x
2x
3x
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
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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
Nutrition Facts
Indian Chickpea Lentil Soup
Amount per Serving
Calories
406
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
1196
mg
52
%
Potassium
1640
mg
47
%
Carbohydrates
77
g
26
%
Fiber
21
g
88
%
Sugar
20
g
22
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword
bean soup, breakfast meal prep, healthy dinner, indian chickpea lentil soup, indian soup, vegan soup, WFPB
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