Instant Pot Moroccan Lentil Soup

Instant Pot Moroccan Lentil Soup

from vegancocotte.com
30 min

This Instant Pot Moroccan lentil soup is just perfect for those moments you want a cosy bowl of soup, but your schedule is busy. Filled with flavour from harissa paste, spices and lemon, this Moroccan lentil chickpea soup is nourishing and super easy to make in the pressure cooker.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1 red bell pepper, deseeded and sliced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, chopped
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 x 400 g (14 oz) can chickpeas
  • 250 g (8.8 oz) green lentils
  • 1 litre (4 cups) vegetable stock
  • 100 g (3.5 oz) kale, shredded and hard stems removed
  • Juice of half a lemon
  • Salt and pepper to taste

Directions

  1. 1

    Set the Instant Pot to “Sauté” and add the olive oil, onion, carrot and red bell pepper. Cook for 2-3 minutes until the veggies soften a bit.

  2. 2

    Stir in the garlic and ginger and continue to sauté for another minute. Next, stir in the harissa paste, ground cumin and ground cinnamon. Sauté for another minute, stirring often, then turn off the “Sauté” function.

  3. 3

    Add the chickpeas lentil and vegetable stock to the Instant Pot and lock the lid. Seal and cook for 15 minutes on high pressure. Allow the pressure to release naturally.

  4. 4

    When the pin drops, remove the lid and stir in the kale and lemon juice. Set the Instant Pot on “Saute” and place the lid on the pot without locking it for a couple of minutes to allow the kale to wilt.

  5. 5

    Season to taste and serve with your favourite crusty bread for dipping.