Rinse the lentils well two or three times until the water runs clear. Peel and roughly chop the vegetables. Place everything in a pressure cooker with the olive oil and spices, then add enough water to cover all the ingredients. Close the pressure cooker and cook for 25 minutes over medium heat.

Remove the chicken and tomato and set aside. Blend the vegetables and lentils in a blender until smooth and creamy.

Return the soup to the pot and thin with water if it's too thick. Peel the tomato, then blend it with 1 tablespoon tomato paste, 2 tablespoons chopped cilantro, and about 1/4 cup (60 ml) water. Pour the tomato mixture into the soup and let everything simmer for 6 to 10 minutes, then turn off the heat.

Serve with lemon or as you like. I served it with Msemen or Meloui flatbread; I’ve previously shared those recipes on my page.

Very tasty