Instant Pot Moroccan Lentil Soup

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.

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.

Add the chickpeas, lentils 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.

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.

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

Equipment Needed

Dietary

Allergens