This delicious and hearty soup cooks in 10 minutes in your pressure cooker. Healthy, vegan, and gluten free, it is guaranteed to become a family favourite!
Category: not set
Cuisine: not set
2 tbsp olive oil
200 g (7 oz) canned chickpeas drained
1 onion (finely diced)
3 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)
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