Moroccan Carrot Red Lentil Soup

Ingredients

  • ½ medium onion, chopped
  • 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
  • 1 Tsp cumin
  • 1 Tsp turmeric
  • 2 Tsp coriander
  • ½ Tsp paprika
  • ¼ Tsp cinnamon
  • 2 cups red lentils, rinsed until water runs clear
  • 1-15 oz can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Garnish with fresh cilantro or Italian parsley, lemon wedges, crushed red pepper.

Instructions

  1. Add all the ingredients (except the garnishes) to an instant pot and pressure cook for 10 minutes.
  2. Let sit for another 5-10 before releasing pressure. 

Serving suggestions

  • You can eat as is or use a blender to create a creamy soup.
  • Serve as a soup or on top of brown basmati rice.
  • Garnish with fresh cilantro or Italian parsley, lemon wedges, and crushed red pepper for some heat.

This makes 6 cups of soup and it freezes very well.

Take this on the road!

If you want to take this on the road, pack an Instant Pot and do the following: 

  • Put lentils in a ziplock bag. 
  • Put spices and dehydrated onions (instead of a fresh onion) into another bag. 
  • At your destination, purchase a box of low sodium veggie broth, a bag of frozen carrots, and any garnish items you may want.  
  • Add everything to the Instant Pot and cook for 10 minutes. 

This makes a fast, easy meal in a hotel room.