Vegan lentil soup with Morrocan spices and lots of veggies make this the perfect winter soup but also light enough to eat any time of the year. Top with roasted chickpeas or vegan sour cream.
This recipe is written for using an instant pot but can also be made in a dutch oven following the same method but cooking for an additonal 20 minutes.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup Baby Bella mushrooms, chopped
- 1 cup carrots, diced
- 1 red bell pepper, seeded and diced
- 1/ 2 cup dry red wine
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 1 teaspoon paprika
- 1/ 2 teaspoon coriander
- 1/ 2 cumin
- 1/ 4 teaspoon ground cinnamon
- Salt and freshly ground pepper, to taste
- 2 cups French green lentils, rinsed and picked over
- 32 oz vegetable stock
- 4 oz fresh spinach
Turn instant pot on sauté mode. When hot add oil, onion, and garlic. Sauté for 2-3 minutes until onions are translucent.
Add in mushrooms, carrots, and bell pepper. Sauté for 5-7 minutes stirring often, until vegetables are soft.
Add wine to deglaze the pot, stir using a wooden spoon to remove browned bits from the bottom of the pot. Allow wine to reduce.
Stir in tomato paste, followed by tomato sauce, paprika, coriander, cumin, and cinnamon. Season well with salt and pepper. Stir and allow another 2-3 minutes of sautéing to further cook vegetables.
Add the lentils and broth, stir to combine.
Turn off sauté mode. Cover and lock the instant pot. Cook on high pressure (HP) for 20 minutes then quick release all pressure (QPR).
Open the pot and fold in spinach. Stir well, cover it back up for 2-3 minute to allow the spinach to wilt. Serve with a drizzle of olive oil and any additional toppings.