I have your perfect soup for those “Meatless Monday” nights! Or any night really. This soup is LOADED with so much flavor and nutrients with the chickpeas and lentils. I developed it for the Instant Pot to make it the perfect option for those busy weeknights when you don’t feel like cooking! It takes just a few pantry staples to throw this together and I know once you try it, you’ll be making it on repeat!
Moroccan Lentil & Chickpea Soup
8
servings10
minutes20
minutesIngredients
4 cups 4 Chicken Stock or Vegetable Stock
28 oz 28 Diced Tomatoes
1 cup 1 Lentils
15 oz 15 Chickpeas (Garbanzo Beans)
3-4 3-4 Carrots
2-3 2-3 Celery Stalks
1 1 Yellow Onion
2 cloves 2 Minced Garlic
1 Tbsp 1 Olive oil
2 Tbsp 2 Smoked Paprika
1 Tbsp 1 Cumin
2 tsp 2 Dried Oregano
1 tsp 1 Dried Parsley
1 tsp 1 Salt
1/2 tsp 1/2 Pepper
1/2 tsp 1/2 Cayenne
2 cups 2 Chopped Kale (Optional)
Directions
- Turn on saute function on your instant pot and add 1 tablespoon olive oil. Add carrot, onion and celery and saute for 5 min.
- Mix together oregano, parsley, smoked paprika, cumin, cayenne, S&P.
- Add minced garlic and seasoning to the veggies and saute for 2 minutes.
- Turn off saute and add diced tomatoes, chickpeas, lentils and stock. Place lid on and set to pressure for 8 minutes.
- Once completed, allow to natural pressure release for 10 minutes then release remaining pressure. Remove lid and if using kale, wilt in at this point. Ladle in bowls and enjoy!
Recipe Video
Notes
- This soup is on the spicy side. If you are not a fan of spice, just cut back on the cayenne and that will help.
- This soup can easily be made on the stove top! Everything remains the same as far as steps go. Just bring your stock to a simmer and place your lid on to cook the soup until your carrots and lentils are tender.