This delicious soup is adapted for the Pressure Cooker and my families taste- original stovetop recipe can be found here.
For the chickpeas:
2 can of chickpeas (drained)
Cumin
Paprika
Coriander
Drizzle Olive oil
Ckuole dashes Chipotle Smoked Tobasco (or red chilli flakes... whatever you've got)
Crushed sea salt
For the Soup:
5-7 peeled and chopped Carrots
1 large diced onion
2Tbs garlic
1/2 Tbs Cumin
1 Tbs Parsley
Salt
Pepper
1 cup Red Lentils
8 cups chicken stock
For the Chickpeas: Preheat oven to 400. Mix chickpeas and all other ingredients together in a bowl, drizzle with the olive oil, salt according to taste. On a foil covered cookie sheet, roast for 40-45 min, stirring halfway through.
For the soup:
Saute the onion and carrots in the olive oil (be generous with the oil) (PC setting:sear/brown) for 8-10. Add the garlic and continue for another two minutes. Add the remaining seasonings and let them get fragrant for 1-2 more minutes. Add the lentils and the chicken stock. Close the pc and cook on high for 20 min.
Next time, I think I'll try a curry twist and double the red lentils, and hopefully have an immersion blender. I think this would be great as a blended soup. The pc literally obliterated the lentils, which is good because my husband doesn't care for them much, but me and the kids are huge fans. Meat can be added- I just didn't want any tonight and am not yet sure what kind would pair best.
