This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup. The result is divine. The effect is comforting—warm, thick, and spicy but not hot.

The main recipe uses an Instant Pot (or other pressure cooker). See stovetop directions below the recipe.

Makes about 8 cups (6 servings) (about 175 calories per serving)

Add the following ingredients to the Instant Pot. 

• 4 cups vegetable broth

• 2 cups water

• 1.5 cups brown lentils

• 1 can (14-15 ounces) petite diced or diced tomatoes (fire-roasted if desired)

• 1 medium onion, diced

• 1 celery stalk, diced

• 2 cloves garlic, minced or pressed

• 3/4 teaspoon ground turmeric

• 1/4 teaspoon ground cinnamon

Cook on high pressure (“Manual”) for 5 minutes, with 10-minute quick release. 

After opening the Instant Pot, add the following ingredients and stir to combine. Adjust seasonings and serve.

• 1/4 cup chopped cilantro

• 1/4 cup chopped parsley

• 1/2 – 1 Tablespoon lemon juice

• 1 teaspoon salt, or to taste

• Freshly ground black pepper, to taste

If you want a creamier soup, pulse the soup a few times with an immersion (stick) blender.

Optional garnishes:

• Additional chopped cilantro

• Lemon slices

Stovetop directions

In a Dutch oven, add a half-cup additional broth and combine the first list of ingredients. Bring to a boil, reduce to simmer, cover, and let simmer for about 1 hour, or until the lentils and the overall creaminess of the soup are to your liking. Stir in the second list of ingredients (cilantro through pepper) and stir to combine. Taste for seasoning and blend a bit if you like.