Moroccan Red Lentil Soup (DF)

This is a thicker soup, especially with the added pasta ! 

Adapted from this recipe

Ingredients:
4 and 1/2 cups of broth or water

2 medjool dates, chopped

1 Tbsp minced jar garlic

2 Tbsp tomato paste

1 8-oz can tomato sauce (slightly rinsed can and used water)

1 10-oz package frozen spinach, thawed

1 onion, chopped

4 stalks celery, chopped

1 cup dry red lentils

1 15-oz can garbanzo beans (I used the liquid from the can)

3/4 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground turmeric

1/4 tsp ground coriander

1/4 tsp black pepper

1/4 cup dried cilantro

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8 oz package of non-white flour pasta, cooked (I used sweet potato pasta)

Directions:
Put everything in an instant pot.

Cook on high pressure for 18 minutes and release naturally.  

When done, stir in cooked pasta.