By Karunya, Health Coach – www.iamstufft.com
Ingredients
- 2 cups carrots 4-5 carrots, peeled and chopped
- 1 cup red lentils rinsed
- 1 med yellow onion
- 3-4 cloves garlic chopped
- 1 bay leaf
- 1 tbsp harissa paste
- 2 cups vegetable broth
- 1 tbsp lemon juice To taste
- 1 tbsp smoked paprika powder
- 1 tsp cumin powder
Garnish
- coconut milk
- lemon wedges
- chopped cilantro or parsley
- toasted pumpkin seeds
- roasted chickpeas
Roasted Chickpeas
- can garbanzo beans rinsed and drained
Instructions
In the Instant Pot
- Set Instant Pot to saute setting and add 2-3 tbsp olive oil.
- Add onions and garlic and sauté until translucent
- Add paprika, cumin and salt to taste.
- Add carrots, and 1 tbsp harissa paste (to taste depending on spice tolerance).
- Add lentils and 2 cups veg broth or water and 1 bay leaf and close the instant pot.
- Set instant pot on manual for 6 minutes, slow release for 15 minutes.
- Add 1 cup of water or broth to cool the lentils a few squirts of lemon juice (around 1 tbsp). Blend using an immersion blender, careful to remove the bay leaf first.
- Once smooth, adjust salt and add additional water or broth to thin the soup for desired consistency.
- Serve soup in bowls, topped with a few drizzles of coconut milk or yogurt of choice, some fresh herbs and a lemon wedge.
- Top with crunchy pumpkin seeds or roasted chickpea croutons.
Stovetop Instructions
- Follow steps 1-5 in a pot.
- Instead of pressure cooking, reduce flame to medium and simmer for 20 minutes, stirring occasionally until lentils are soft
- Continue with steps 7-10
Roasted Chickpea Croutons
- Lay the drained and rinsed chickpeas, unseasoned on a baking sheet.
- Bake for 15 minutes at 375° until completely dry.
- Careful not to burn yourself, remove the chickpeas and season with a drizzle of olive oil, 1 tsp paprika powder and 1 tsp cumin powder and salt. Feel free to add whichever seasonings you would like.
- Bake for an additional 20 minutes until crispy. Serve immediately as it softens over time.
Notes
If you do not have harissa, feel free to add 1 tsp cayenne pepper.
Servings: 6
Prep Time: 10 mins / Cook Time: 15 mins