Name: Instant Pot Lentil & Chickpea Soup
Ingredients: 2 cups brown lentils; 30 oz chickpea cans (including the water in it); ½ cup rice, washed; 1 onion, sliced; 2 cups carrots, chopped; 3 serrano peppers, chopped; 2 tbsp ginger and garlic paste; 1 tsp salt; 1 tsp turmeric; 1 tsp cumin; 1 tsp black pepper; 2 tsp red chilli powder; 1 pinch saffron; ½ tsp cinnamon powder; 3 tbsp oil; 6 cups water; ½ cup chopped cilantro and parsley

Instant Pot Lentil & Chickpea Soup

AuthorNureen SCategoryInstant Pot, Main Dishes, Ramadan, Rice, Side Dishes, Vegetarian

Yields1 Serving

2 cups brown lentils

30 oz chickpea cans (including the water in it)

½ cup rice, washed

1 onion, sliced

2 cups carrots, chopped

3 serrano peppers, chopped

2 tbsp ginger and garlic paste

1 tsp salt

1 tsp turmeric

1 tsp cumin

1 tsp black pepper

2 tsp red chilli powder

1 pinch saffron

½ tsp cinnamon powder

3 tbsp oil

6 cups water

½ cup chopped cilantro and parsley

Turn your Instant Pot on Saute mode and wait for it to get hot

Add oil. Add in onions, carrots, and serrano peppers. Saute until they are soft.

Add in the spices and mix well

Add in the chickpeas and the water that they are in and mix together.

Add in the rice and lentils. Mix.

Add 4 cups of water.

Pressure on high for 15 minutes. Do a quick pressure release (QPR)

Open the lid. Turn the Instant Pot on saute mode.

Add in the remaining water, cilantro and mint. Cook for 5-10 more minutes.

Serve hot with lemon wedges and a dollop of sour cream.

Ingredients