1tspHarissa pasteor cayenne powder (use more of either depending on how spicy you like it)
1CanDiced Tomatoes14.5 oz
1CanChickpeasgarbanzos (15.5 oz)
1C.Dry Red lentils Rinsed
32oz.or 4 Cups Vegetable Broth
1T.Fresh Lemon Juice
Finely dice onions and carrots either by hand or with a food processor. Mince Garlic and Ginger root. Add all these to instant pot or stock pot and begin to Saute’ with olive oil. Add seasonings and salt. Saute’ for a few moments until fragrant and onions begin to soften. Stir frequently to prevent burning.
Now add can of diced tomatoes (with juice) that you’ve either pulsed in a food processor, or chopped a bit to create smaller pieces. Add the remaining ingredients (lentils, rinsed/drained chickpeas, veg. broth, water, Harissa) with the exception of the fresh lemon.
If using Instant Pot: set Manual (high) pressure to 11 minutes and allow pressure to naturally release for 10 minutes before manually releasing remaining pressure.
If cooking on stovetop: Bring to boil, then reduce heat and simmer for approx 45 minutes or until lentils are tender.
Stir in Fresh Lemon, garnish with fresh herbs if desired, and serve!