Creamy vegan lentil soup

Creamy vegan lentil soup


  • Soup mix (from supermarket) – had yellow lentils, barley, pigeon peas-1 cup
  • Tomato-1 cubed
  • Onion-1/2 cubed
  • Red quinoa-1/4 cup
  • Garlic pods-2
  • Vegetable stock cube-1
  • Chives- a handful
  • Salt, pepper-to taste
  • Water-3-4 cups


  • Soak soup mix for 6 hours and pressure cook  with all the other ingredients except salt and pepper.
  • Once cool, blend them all together and add salt & pepper and heat it in a saucepan. Don’t boil it, keep on flame until it froths around the corner.image
  • Note: Make sure you have it immediately and do not keep it overnight. Barley aids in yeast formation.

Serves:2-3 people


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