A hearty soup combining chickpeas, dry beans, green lentils, red lentils, and peas. The textures and fiber of five different legumes make this a warming first course for a big winter meal.
Sauté the onion and carrot in olive oil until tender. Add the tomato paste and cook for another one to two minutes.
Drain the soaked chickpeas and dry beans and add them to the pot. Add the water and cook over low heat for 30 minutes, until halfway tender.
Add the green lentils, red lentils, and peas to the pot. Cook for another 20 minutes, until all the legumes are tender, then add the salt and black pepper.
Melt the butter in a small skillet and add the Turkish red pepper flakes. Remove from the heat and stir in the dried mint. Ladle the soup into bowls, drizzle with the butter sauce, and serve.
Important: The legumes have different cooking times, so add the red lentils and peas a few minutes after the others; otherwise, they may break down and make the soup too thick. Remember to soak the dry beans and chickpeas overnight. Allergens: According to the ingredient list, this contains milk and dairy products. Check product labels for other allergens in packaged products.
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