This soup is so amazingly comforting! The combination of the 3 types of lentils takes it to a whole new level of both flavor and health impact. It is full of plant based protein. The chickpeas, cilantro and garlic, together with the lentils are just magical. Don’t wait for a winter day to make it. In my house it is a winner all year long.
1). Soak the lentils in a bowl of water 1-4 hours. Drain and rinse very well.
2). In a pressure cooker place the chopped garlic with the oil and stir until golden. It takes about 30- 50 seconds!!!
3). Add the tomato and spices. Mix for 1-2 minutes.
4). Add the lentils, cilantro, and chickpeas.
5 ). Add water until everything is covered. (About 1 1/2 inch above the lentils.) Close well, bring to a boil. Put a timer, and cook for 35 minutes.
This soup was made in a pressure cooker. If not using a pressure cooker, cook in a regular deep pot and stir every 15 minutes until everything is very soft and smooth.