MOROCCAN CARROT RED LENTIL SOUP
Ingredients
- 2 cups (rinsed until water runs clear and drained) red lentils
- 2 tbsp olive oil
- 1 cup white onion, chopped
- ¼ cup finely diced red bell pepper
- 1 cup finely diced carrots
- 1 cup finely chopped cilantro
- 1 tbsp finely chopped chives
- 1-15 oz can crushed tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 ½ tsp cumin
- 1 tsp turmeric
- 2 tsp coriander powder
- ½ tsp paprika
- ¼ tsp cinnamon
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- In your instant pot/pressure cooker, heat 2 tablespoons olive oil and Sauté the onion and garlic until soft, about 2 minutes then add carrots, red pepper, cilantro, chives, the spices and continue to sauté about 4 minutes stirring every minute.
- Add the vegetable broth, crushed tomatoes and lentils and stir to combine, place lid and close making sure vent is closed as well.
- Turn instant pot off and reset to manual pressure for 5 minutes. For those not familiar with instant, it will take few minutes to come to pressure again.
- Once done, let pressure naturally release about 10 minutes or you can do a quick release by turning the knob to vent.
- Carefully remove lid and use a handheld immersion blender or ladle into blender in small portions to puree the soup to your desired consistency or leave it as is for a chunkier texture.
- Garnish soup with Greek plain yogurt, fresh cilantro, lemon wedges or red chilli pepper.
