Note: For shipping reasons, this product will be shipped in our pouch format (second picture).
This soup simmers with Arabic flavours & is packed with chickpeas, a touch of lentils and a bit of heat.
Add contents of jar to 5 cups water and 1 14-ounce can of diced tomatoes. Set slow cooker to medium-high heat for 8 hours, stirring once or twice halfway through. Remove bay leaf before serving. Serves 4-6
Instant Pot Directions: Add contents of jar/pouch into Instant Pot plus recommended amount of water and canned crushed/chopped tomatoes as per the label directions. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 35 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 35 minutes will begin. After 35 minutes, allow pressure to naturally release for at least 15 minutes.
Tip: Feel free to use fresh onion, garlic or herbs in your soup. You can also add meat such as beef, chicken or turkey, and vegetable/or chicken broth instead of water. If using meat and/or fresh onion and garlic, before cooking, set the Instant Pot to Saute on medium, add 1 tablespoon of vegetable oil and sauté for 2-3 minutes (5-7 minutes if sautéing meat) before adding your jar/pouch contents and liquid.
Ingredients: green lentils, chickpeas, bay leaf, coriander, ginger, paprika, cumin, cinnamon, cayenne pepper, onion, garlic