Lentil Black Eyed Pea Soup with Greens

Ingredients

• 1/2 cup black eyed peas/ cowpeas, raungi/lobhia
• 1/2 cup lentils, brown lentils, Sabut Masoor
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 cup onions
• 5 cloves garlic
• 1 inch ginger, chopped
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/8 to 1/4 tsp black pepper
• 1/4 to 1/2 tsp cayenne/ red chili powder
• 2 tomatoes, 1 loaded cup tomatoes, finely chopped or blended into purree
• 1/2 tsp lemon juice
• 3/4 to 1 tsp salt
• 2.5 cups water
• 1/2 cup chopped spinach, or baby greens of choice
• 1/2 cup small chopped green beans, or carrots or zucchini or other veggies
• cilantro and lemon juice for garnish

Steps

1. For saucepan cooking, soak the black eyed peas and lentils for half an hour. For pressure cooking, start a 15 minute soak now, while completing steps 2 through 5.
2. Meanwhile, warm the oil in a saucepan or pressure cooker. When hot, add the cumin seeds and cook for a minute, or until their color changes.
3. Coarsely blend the onion, garlic and ginger with a tbsp or so of water. Put this in the pan and cook for 5 minutes, or until fragrant and golden.
4. Mix in the spices and cook for a minute.
5. Cook the tomatoes in the mixture for 6 to 7 minutes.
6. Drain the black eyed peas and lentils. Add to the pan with salt, lemon juice, 2.5 cups water, greens and vegetables, then mix in.
7. For the pressure-cooker route, close the lid and pressure-cook for 15 minutes after pressure is reached. In an Instant Pot, use Manual for 15 minutes at high pressure. Allow the pressure to release naturally.
8. For the saucepan route, use 3 cups water in place of 2.5 cups. Cover and cook over medium heat for 20 minutes. Lower the heat, then simmer over medium-low for another 20 to 25 minutes, or until both the lentils and black eyed peas reach your preferred tenderness.
9. Add a garnish of cilantro and lemon juice. Serve in a soup bowl, or accompany with rice or flatbread.