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Black Eyed Pea Lentil Soup with Sriracha Tadka
5 from 9 votes

Black Eyed Pea Lentil Soup with Sriracha Tadka

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.

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

Ingredients

  • 1/2 cup lentils Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils, dry
  • 1/2 cup black-eyed peas or cow peas/raungi, dry
  • 2 teaspoons canola oil or coconut oil, organic
  • 1/2 teaspoon cumin seeds
  • 1/2 cup onion red, chopped
  • 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 celery Optional, chopped
  • 1/4 cup green bell pepper Optional, chopped, or red bell pepper
  • 1-2 tomato chopped, medium
  • 1 Tablespoon sriracha or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic, or to taste
  • 2.5 cups water more for thinner consistency
  • 3/4 teaspoon salt

Instructions

    Cup of Yum
  1. Soak the black eyed peas and Lentils overnight or atleast 4 hours. Drain and rinse and keep ready.
  2. In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds and mix for a few seconds.
  3. Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
  4. 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.
  5. Add the rinsed beans, lentils, salt and water.
  6. 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.
  7. 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.
  8. 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)
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 191

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.