Instant Pot Moroccan Lentil Soup

Instant Pot Moroccan lentil soup is made with red lentils, tomatoes, carrots, and warm spices like cumin, coriander, turmeric, and cinnamon. The red lentils cook down into a thick, creamy soup in just a few minutes under pressure, and a squeeze of lemon at the end helps brighten all of those warm, savory flavors.

I like this recipe when I want something filling but still simple. There’s no need to soak the lentils, and most of the cooking happens right in the Instant Pot, so once everything is in, you can mostly leave it alone.

The red lentils are what give this soup its thicker texture. They soften and break down as they cook, so you get a creamy soup without needing to blend anything or add cream.

Ingredient Notes

Red lentils: Red lentils work especially well here because they cook quickly and naturally break down into the broth. Green or brown lentils stay much firmer and need a longer cooking time, so I wouldn’t use them as a direct swap.

Carrots: These add a little sweetness and texture to the soup.

Crushed tomatoes: They give the broth body and a little acidity. Add them after the broth and lentils, and avoid stirring once the tomatoes go in.

Vegetable broth: I usually use vegetable broth to keep the soup vegetarian. Low-sodium broth makes it easier to adjust the salt at the end.

Spices: Cumin, coriander, turmeric, paprika, and cinnamon give the soup its warm flavor. The cinnamon is subtle and shouldn’t make the soup taste sweet.

Lemon juice: Add this after pressure cooking. The acidity helps balance the tomatoes and spices.

Fresh herbs: Parsley and cilantro add freshness at the end. You can use both or just one if that’s what you have.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Instant Pot Moroccan Lentil Soup

Start by sautéing the onion in olive oil for a minute or two, just until it begins to soften. Add the garlic and carrots and cook briefly so the garlic becomes fragrant.

Pour in the vegetable broth and scrape the bottom of the pot well. This is important after sautéing because you don’t want any browned bits stuck to the bottom before pressure cooking.

Add the rinsed red lentils, then pour in the crushed tomatoes and sprinkle in the spices, salt, pepper, herbs, and red pepper flakes. Once the tomatoes are added, leave everything layered instead of stirring.

Cook on high pressure for 4 minutes, then let the pressure release naturally for 6 minutes before releasing the rest.

Give the soup a good stir once you open the lid. The red lentils should be very soft and the soup should look thick and creamy. Stir in the lemon juice, then taste and add more salt if needed.

If the soup is thicker than you like, stir in a little more broth or water until it reaches the consistency you want.

Vegetable Variations

This soup is easy to adjust if you want to add more vegetables or use up what you already have.

Spinach or kale: Stir chopped greens into the hot soup after pressure cooking and let them wilt for a few minutes.

Sweet potato or butternut squash: These work well in place of some of the carrots and add a little more sweetness. Cut them into small pieces so they cook through under pressure.

Zucchini: I’d add zucchini after pressure cooking and let it soften in the hot soup for a few minutes. If you pressure cook it with everything else, it can get very soft.

Chickpeas: Stir in cooked or canned chickpeas after pressure cooking if you want a chunkier, more filling soup.

Cooked rice or quinoa: Add either one at the end. They’ll absorb some of the broth, so you may need to add a little extra liquid.

Coconut milk: Stir in a splash at the end if you want the soup a little richer and creamier.

Topping Ideas

I usually keep the toppings simple because the soup already has plenty of flavor.

A spoonful of Greek yogurt or coconut yogurt adds a creamy contrast, especially if you use red pepper flakes. You can also add extra parsley or cilantro, a drizzle of olive oil, or a few crushed red pepper flakes on top.

Warm pita or flatbread is good on the side for dipping.

Can I Make This on the Stovetop?

Yes. Sauté the onion, garlic, and carrots in a large pot, then add the lentils, tomatoes, broth, and spices.

Bring everything to a boil, then lower the heat and simmer partially covered for about 20–25 minutes, or until the red lentils are very soft. Stir occasionally and add a little more broth or water if the soup gets too thick.

Finish with the lemon juice and adjust the salt before serving.

Can I Use Green or Brown Lentils?

I wouldn’t use them as a direct substitute in the Instant Pot version.

Red lentils break down quickly and are what give this soup its creamy texture. Green and brown lentils hold their shape much better and need a longer cooking time. If you use one of those, both the texture and pressure-cooking time will be different.

Why Is My Lentil Soup So Thick?

That’s normal with red lentils. They continue to absorb liquid as they sit, so the soup usually gets thicker after cooking and even more so after refrigeration.

Just stir in a little vegetable broth or water when reheating until it’s the consistency you like.

Storing and Reheating

Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days.

It will thicken quite a bit as it sits. Add a splash of broth or water when reheating on the stovetop or in the microwave.

You can also freeze the soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers, then thaw overnight in the refrigerator before reheating.

What to Serve With Moroccan Lentil Soup

This soup is filling enough to serve on its own, especially with the red lentils and vegetables.

I usually like something simple on the side, like warm pita, flatbread, or crusty bread for dipping. A spoonful of yogurt and a little extra cilantro or parsley on top also work well if you want to add something fresh and creamy.

If you make this Instant Pot Moroccan Lentil Soup, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE