Moroccan Lentil Soup is SO amazing. It is spicy, beautifully fragrant and packs a healthy kick full of flavor and warmth. We made this soup for an Instant Pot party I hosted for my son’s school. It was one of their auction items and we had 5 people come over and cook together and it was so much fun. If you’re comfortable with your IP, I’d totally recommend trying something like that. It’s loads of fun and so satisfying to help these super busy moms and dads figure out how to let the Instant Pot make their lives easier.

This is not the exact recipe we made at the party- I’ve changed it up a little bit to make up for the concerns I had with yesterday’s version and added a little more spice to it to suit my taste. I hope you try and it love it. I’ll be sharing a video recipe on this shortly on my soon-to-be release channel. Sign up to find out when our channel is live and for when I share new content: http://eepurl.com/cPGrh1

 



Print Recipe
 Instant Pot Moroccan Lentil Soup
This soup is hearty, filling and so quick to make. It's perfect for those super cold days when all you want is something warm sliding into your belly.
Course Soup
Cuisine African
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 medium onion diced
  • 2 medium carrot diced
  • 1 celery stalk diced
  • 1 bay leaf
  • 2 garlic cloves minced
  • ½ teaspoon turmeric
  • 1 teaspoon Red chilli powder
  • ½ teaspoon cinnamon powder or 1/2 stick of cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground corinader
  • 2 tablespoons tomato paste
  • ¾ cup canned diced tomatoes
  • Salt & pepper to taste
  • 1 cup red or yellow lentils
  • 4 cups vegetable stock
  • 1 tablespoon lemon juice optional
  • Chopped cilantro for garnish
Course Soup
Cuisine African
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 medium onion diced
  • 2 medium carrot diced
  • 1 celery stalk diced
  • 1 bay leaf
  • 2 garlic cloves minced
  • ½ teaspoon turmeric
  • 1 teaspoon Red chilli powder
  • ½ teaspoon cinnamon powder or 1/2 stick of cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground corinader
  • 2 tablespoons tomato paste
  • ¾ cup canned diced tomatoes
  • Salt & pepper to taste
  • 1 cup red or yellow lentils
  • 4 cups vegetable stock
  • 1 tablespoon lemon juice optional
  • Chopped cilantro for garnish
Instructions
  1. Turn the Instant Pot on and set it to the Saute mode until the display reads HOT
  2. Add the onion, carrot, celery stalk, bay leaf and garlic clove and saute for a few minutes until onions and carrots have softened
  3. Add in all the spices, tomato paste and diced tomoates, lentils and vegetable stock
  4. Cook on High Pressure on the Soup setting for 20 minutes and let NPR for 10 minutes
  5. Quick release and remove the lid. Give it a good stir to make sure everything is well mixed.
  6. Serve with a twist of lemon and cilantro as garnish with a side of warm bread