Black Eyed Pea Lentil Soup with Sriracha Tadka

Name: Black Eyed Pea Lentil Soup with Sriracha Tadka
Prep time: 4 h
Cook time: 55 min
Total time: 4 h 55 min
Yield: 4 serving
Ingredients: 1/2 cup dry lentils; 1/2 cup dry black eyed peas; 2 teaspoons organic canola; 1/2 teaspoon cumin seeds; 1/2 cup chopped red onion; 5-6 cloves garlic; 1/2 inch ginger minced; 1/2 teaspoon or more garam masala; 1/4 cup chopped celery; 1/4 cup chopped green or red bell pepper; 1-2 medium tomatoes; 1 Tablespoon sriracha or to taste; 2.5 cups water; 3/4 teaspoon salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 55 mins
Servings
4
Calories
191 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Black Eyed Pea Lentil Soup with Sriracha Tadka

Danielle Hudson

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This Black Eyed Pea Lentil Soup with Sriracha Tadka is a perfect warming soup for winter. Spicy and filled with protein Vegan Gluten-free Nut-free Recipe. About 12 gms of protin per serving.

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Ingredients

Servings

1/2 cup dry lentils Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils
1/2 cup dry black eyed peas or cow peas/raungi
2 teaspoons organic canola or coconut oil
1/2 teaspoon cumin seeds
1/2 cup chopped red onion
5-6 cloves garlic chopped
1/2 inch ginger minced
1/2 teaspoon or more garam masala or curry powder or other spice blends like berbere
1/4 cup chopped celery Optional
1/4 cup chopped green or red bell pepper Optional
1-2 medium tomatoes chopped
1 Tablespoon sriracha or to taste or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic
2.5 cups water more for thinner consistency
3/4 teaspoon salt

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Instructions

Soak the black eyed peas and Lentils overnight or atleast 4 hours. Drain and rinse and keep ready.
In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds and mix for a few seconds.
Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
Add in all the spices and mix for a few seconds. Add in the celery and bell peppers if using, tomato and Sriracha to taste and cook for 4-5 minutes until tender and mushy.
Add the rinsed beans, lentils, salt and water.
Mix and pressure cook on medium heat for 4-5 whistles, or 15 minutes at high pressure after the high pressure. (manual 15 mins in the Instant Pot). Let the pressure release naturally.
If making in a saucepan, add rinsed lentils+peas, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the black eyed peas are cooked.
Taste for salt and spice. Add more garam masala/Sriracha if needed. Add more water if needed(depends on the method of cooking, the beans and your preference of the consistency)
Serve hot topped with fresh cilantro or seasoning of choice. Serve with flatbread(Rotis, Naan) or Rice, or as a dip with pita bread, or a chili bowl with pickled jalapeno and crackers/chips, or a sloppy burger.

Notes

Nutritional values based on one serving

Nutrition Information

Show Details

Calories 191kcal (10%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 2g (3%) Sodium 542mg (23%) Potassium 585mg (17%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 575IU (12%) Vitamin C 21mg (23%) Calcium 54mg (5%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 191 kcal

% Daily Value*

Calories	191kcal	10%
Carbohydrates	30g	10%
Protein	11g	22%
Fat	2g	3%
Sodium	542mg	23%
Potassium	585mg	12%
Fiber	10g	40%
Sugar	3g	6%
Vitamin A	575IU	12%
Vitamin C	21mg	23%
Calcium	54mg	5%
Iron	3.9mg	22%