Black Eyed Pea Lentil Soup with Sriracha Tadka
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming winter soup of black-eyed peas and lentils with garam masala and a sriracha tadka. Protein-rich, spicy, and deeply flavored. Vegan and gluten-free comfort in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 295M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h
- Cook
- 55m
- Sodium
- 549mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 725mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 240M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.