Ingredients:
- 1 1/2 pounds red lentils, soaked in water for a couple of hours
- 11 cups water, divided
- 2 medium onions, chopped
- 3 cans (14.5 ounce each) unsalted diced, fire roasted tomatoes
- 9 ounces canned tomato paste
- 3 red bell peppers, roughly chopped
- 8 dates, pitted
- 12 cloves garlic, sliced
- 2 1/2 tablespoons dried parsley
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons red chili powder or to taste
- 1/2 teaspoon crushed red pepper flakes
- 3/4 teaspoon chipotle chili powder or to taste
- 6 tablespoons apple cider vinegar
- Salt to taste
Method:
- Blend together in a blender, dates, bell pepper, garlic, and tomatoes with 1 1/2 cups of water.
- Add rest of the ingredients to instant pot. Add the blended mixture and stir.
- Close the lid. Select Manual option and timer for 10 minutes. When done, let the steam release naturally.