Creamy vegan lentil soup

Creamy vegan lentil soup

Ingredients 

• 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

Method

• 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.


• Note: Make sure you have it immediately and do not keep it overnight. Barley aids in yeast formation.

Serves:2-3 people