By the Gracious Vegan
This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup. The result is divine. The effect is comforting—warm, thick, and spicy but not hot.
Makes about 8 cups (5-6 servings)
Add the following ingredients to the Instant Pot.
4 cups vegetable broth
2 cups water
1.5 cups brown lentils
1 can (14-15 ounces) petite diced or diced tomatoes (fire-roasted if desired)
1 medium onion, diced
1 celery stalk, diced
2 cloves garlic, minced or pressed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Cook on high pressure (“Manual”) for 5 minutes, with 10-minute quick release.
After opening the Instant Pot, add the following and stir to combine. Adjust seasonings and serve.
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 – 1 Tablespoon lemon juice
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
If you want a creamier soup, pulse the soup a few times with an immersion (stick) blender.
Additional chopped cilantro
Nutrition: Whole-food unprocessed; WFPBNO
Timing: 20 minutes hands-on; 45 minutes total