Middle Eastern Instant Pot Lentil Soup

feastingathome.com

Jennifer Kellogg

subheading: UNITS USM ½X:

1 onion, diced (or sub 2 fat shallots)

4 to 8 cloves garlic, rough chopped

3 tablespoons olive oil

2 cups carrots, diced

2 cups celery, diced

1 ½ to 2 teaspoons salt, more to taste.

1 tablespoon cumin

2 teaspoons coriander

2 teaspoons curry powder

1 teaspoon turmeric

½ teaspoon allspice (optional)

1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs

1 tablespoon tomato paste

2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices)

4 flavorful cups veggie stock (or chicken stock- use 3 bouillon cubes w/ water)

2 cups water

1 ¼ cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture.

Garnishes: with a drizzle of olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes ( Aleppo chili is nice here) and

Serve with warm toasty pita bread.

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer