Beluga lentil and Chickpea Soup

A Rich Blend of Hearty Lentils and Chickpeas in a Spiced Vegetable Broth

Instructions:
1. In a pressure cooker, combine the tomato, garlic, onion, carrot, bay leaf, chickpeas, tomato paste, olive oil, paprika, turmeric, and leek. Add the low sodium vegetable broth and enough water to cover the vegetables.
2. Seal the pressure cooker and cook for 20 minutes once full pressure is reached.
3. After the cooking time, carefully release the pressure and open the pressure cooker. Remove the bay leaf. Transfer the cooked vegetables to a blender and blend until smooth. Then transfer the blended soup back to the pot. If the consistency is too thick, add water as needed to adjust it to your preference.
4. Stir in the rinsed beluga lentils and fresh thyme, then bring to a simmer. Cook for about 20 minutes or until the lentils are tender.
5. Add the juice of half a lemon. Adjust the seasoning with salt and pepper to taste.
6. Serve the soup hot, enjoy!

Nutritional Profile of Beluga Lentils
Beluga lentils are not only prized for their distinctive black appearance and ability to hold their shape during cooking but are also a powerhouse of nutrition. Rich in plant-based protein, they provide about 14 grams per cooked cup, making them an excellent choice for vegetarians and vegans seeking to boost protein intake. They are also high in dietary fiber, offering about 15 grams per serving, which aids in digestion and helps maintain a feeling of fullness. Beluga lentils are a great source of essential minerals such as iron, magnesium, and potassium, which support muscle function and overall health. Additionally, they contain beneficial antioxidants and are low in fat, contributing to heart health and overall wellness. Adding beluga lentils to your diet is a great way to enjoy a meal that is as nutritious as it is delicious.