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Pressure cooker sweet potato, chickpea and red lentil soup

Lucy Parissi
  • 15 minutes
  • Serves 6

INGREDIENTS

200 g

Chickpeas, canned

1 pinch

Chilli flakes, dried red

1/2 tsp

Coriander, ground

1

Coriander

3

Garlic cloves

1

Lemon, zest

1

Onion

200 g

Split red lentils, dry

2

Sweet potatoes, large

400 g

Tomatoes, canned

2 tsp

Ginger paste

1

Lemon juice

1 tsp

Paprika

1 tsp

Salt

1

Salt and pepper

2 tbsp

Olive oil

1 tsp

Cumin, ground

1 handful

Seeds, mixed

1.2 litre (5 cups) (vegetable stock (broth))