Mains, Soup

Mashawa Soup

Cooking method:

Ninja Foodi Multi-Cooker OP300
  • Prep Time: 10 mins
  • Total time: 30 mins
  • Skill Easy
  • Serves 4 people

Mashawa Soup

This thick and hearty Afghan soup is healthy and warming. It is a popular soup that is filling, nourishing and absolutely delicious.


For the base

  • 200g Red Kidney Beans
  • 170g Yellow Split Peas
  • 100g Split Mung Beans
  • 100g Basmati Rice
  • 1.5l Chicken Stock
  • Salt to taste

For the meatballs

  • 1lb ground Lamb
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp ground Cinnamon

To finish

  • 50ml Vegetable Oil
  • 1 large Onion, finely chopped
  • 400g Plum Tomato tin, pureed
  • 250ml Chicken Stock
  • 1 tbsp Dill
  • 350g Greek yogurt

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Rinse the beans and rice and place in the pressure cooker with stock on high for 10 minutes.

  • Step 2

    Once the timer goes off, allow to naturally release for 10 – 15 minutes.

  • Step 3

    Combine the meat with the seasonings and shape into small balls. No more then 1 tsp each.

  • Step 4

    Remove the beans and rice and any liquid from the pot, select saute and heat the oil in the pot.

  • Step 5

    Add Onions and fry till they are translucent.

  • Step 6

    Add the meatballs and brown – around 1 – 2 minutes.

  • Step 7

    Stir in tomatoes and stock.

  • Step 8

    Close the pressure cooker lid, seal and cook on high for 2 minutes. When done, let it naturally release for 5 minutes and set the knob to venting position.

  • Step 9

    Carefully open the lid and add the bean mixture back in along with Dill and yoghurt. Select saute and stir gently and carefully.

  • Step 10

    Adjust seasoning and add water to thin down the soup if desired.

  • Step 11

    Serve with Lavash or Naan.