Red Lentil Chickpea Soup with Mint
The idea for this Red Lentil Chickpea Soup with Mint comes from the cookbook The Malaysian kitchen. I picked up the book from a recent visit to the library, along with a few other books and have been enjoying myself perusing new recipe ideas. The author refers to this recipe as Pudina Sambhar.
I am pleasantly surprised to see that the red lentils and chickpeas can be cooked together to produce this nourishing and substantial meal.
My Red Lentil Chickpea Soup Story
I have combined chickpeas and lentils in other recipes but have always cooked the chickpeas separately and then added in red lentils. The only restriction here is to soak the chickpeas.
This time following the essential instructions I cooked the red lentils and the chickpeas together. The mixture cooked beautifully in the instant pot. Set to 30 minutes and go about your business. Enjoy a delicious and comforting meal.
The Creamy Coconut Mint Topping
To infuse the mint, I made a creamy coconut mint topping. It completes the soup with just the right spot of elegance. I have a large pot that will take me right through hump day. Yay! Have suddenly been longing for more shut eye this week. Not sure why.
I have ahem, successfully finished my course. The first of six. Taking a shop course after a while. I feel well stimulated.
The Story of the Household
This morning, I have set aside time to just ensure some catch up. There seem to be scores of little items that are just sitting out there. They are beckoning me to complete them, get and set them out on their way. And yay. the daffodils are out. In my garden, they have their heads out. I know that they will be in full bloom by the time I reach home. Spring certainly has kept us waiting this year.
The beauty of cold weather of course is the ability to enjoy soothing comforting bowls of soup. I have quite a few of them planned for you this month. For now, get those chickpeas out and cook up a large batch of this soothing homey fragrant soup.
Other light and lively soups to try include this potato and kale soup and this easy and quick white bean soup.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous simple and satisfying soup made with lentils and chickpeas.
Ingredients
- 4 tablespoons oil (such as olive oil)
- 2 medium sized onions, finely diced
- 1 tablespoon minced garlic
- 1/2 cup dried chickpeas soaked overnight
- 3/4 cup red lentils
- 3/4 cup diced tomatoes (4 fresh or 1/2 cup diced canned tomatoes)
- 1 large cinnamon stick
- 1 and 1/2 teaspoons salt or to taste
- 2 tablespoons tomato paste
- 1/2 cup fresh mint leaves
- 1/3 cup coconut milk
- 2 tablespoons lime juice
Instructions
- Turn your instant pot or pressure cooker on to saute mode.Add in the onion and garlic and saute for 3 to 4 minutes, until the onion softens and begins to turn toffee colored.
- Add in the chickpeas and red lentils.
- Add in the diced tomatoes, cinnamon stick, salt and tomato paste with 4 cups of water.
- Cover and set on 30 minutes of cooking. Allow a natural release if time permits.
- In the meantime, place the mint, coconut milk and lime juice in a blender and blend into a puree.
- To serve stir the soup well. Ladle onto bowls and serve topped with the mint and coconut cream.