A filling soup that brings together chickpeas, dried beans, green lentils, red lentils, and peas. Enriched by the texture and fiber of five different legumes, this recipe is a warming starter for crowded winter tables.
Sauté the onion and carrot in olive oil until softened, add the tomato paste, and sauté for one or two more minutes.
Drain the soaked chickpeas and dried beans and add them to the pot, add the water, and cook over low heat for 30 minutes until half tender.
Add the green lentils, red lentils, and peas to the pot and cook for another 20 minutes until all the legumes are tender, then add salt and black pepper.
Melt the butter in a small pan, add the red pepper flakes, remove from the heat, and mix with dried mint. Divide the soup into bowls and drizzle this sauce over the top before serving.
Important: Since legumes have different cooking times, add the red lentils and peas a few minutes after the others, otherwise they may fall apart and thicken the soup too much. Don't forget to soak the dried beans and chickpeas the night before.
If you drizzle butter sautéed with dried mint and red pepper flakes over the soup during the final boil, the flavor increases even more.
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