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moroccan red lentil quinoa soup



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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 8

Cost: $8.70 /serving


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Step 1

and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.

Step 2

Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).

Step 3

Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).

Step 4

Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.

Step 5

Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

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