Dreamy Moroccan Lentil soup | The coziest winter food to nourish your body. High protein and Vegan

Soak lentils for a couple of hours (optional but recommended).

Peel the onion and chop it.

Chop celery, including the leaves, and set aside.

Peel the carrots and potatoes.

Slice carrots thinly or dice them; cut potatoes into quarters.

Drizzle olive oil in a pressure cooker and sauté onions and celery leaves until translucent.

Season with black pepper and salt, then stir.

Lower heat to medium-low and add turmeric and cumin; stir until fragrant.

Add carrots and potatoes, mixing for 1-2 minutes to absorb spices.

Chop garlic and add it to the pot, stirring for about 30 seconds to avoid burning.

Wash and rinse soaked lentils in a colander under running water.

Add lentils to the pot along with water; do not add too much water initially.

Season the soup with nutritional yeast, salt, pepper, and fresh cilantro; mix well.

Taste the soup and adjust the seasoning if necessary.

Close the pressure cooker and set a timer for 30-35 minutes to cook until velvety and creamy.

Transfer the soup to a bowl and finish with fresh squeezed lemon juice.

Optionally add Moroccan orisa or cayenne pepper, fresh cilantro, and a drizzle of olive oil before serving.

Equipment Needed

Dietary

Allergens