This is one of my all-time favourite Moroccan recipes. It's easy, vegan and loaded with minerals and protein. Enjoy!
Start by roughly chopping your onions. Warm up a pressure cooker on medium-high heat, add oil and chopped onions. Cook until onions become translucent.
Add lentils, water, passata and spices. Close your pressure cooker, make sure the steam nozzle is turned off, and cook on high pressure for 30 minutes. We use the bean/chili feature on our Instant Pot.
Carefully let the steam out of your pressure cooker according to the manufacturers instructions. ***Remove the lid add another 2 cups of water and stir.*** Lower the heat and let simmer for another 10 minutes.
Serve with a drizzle of olive oil, bread and some fresh herbs of your choice. Enjoy!