This is a thicker soup, especially with the added pasta !
Ingredients:
4 and 1/2 cups of broth or water
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.
Put everything in an instant pot.
Cook on high pressure for 18 minutes and release naturally.
When done, stir in cooked pasta.