Instant Pot Moroccan Lentil Soup

This Instant Pot Moroccan Lentil Soup is exactly what I crave when I want something healthy, comforting, and super easy to throw together. It’s made with red lentils, warm spices like cumin and cinnamon, and simmered in a tomato-based broth until thick and cozy. A squeeze of lemon and a handful of fresh herbs brighten it all up at the end. You won’t believe how much flavor comes from such simple ingredients!

Everything comes together in one pot—no sautéing multiple times, no soaking lentils, and no babysitting the stove. Whether you’re making a big batch for meal prep or just trying to get dinner on the table fast, this soup is one of those recipes that just works.

What Makes This Moroccan Lentil Soup Special?

This soup checks all the boxes: quick, budget-friendly, packed with plant-based protein, and full of pantry staples. The warm spice blend is what sets it apart—it’s earthy, a little smoky, and just enough cinnamon to keep things interesting without being overpowering.

I’ve tested this soup with a bunch of different veggies and toppings (more on that below), and it always delivers. Plus, it freezes beautifully, so you can make a big batch and stash some away for later.

Why You’ll Love This Soup

• One pot, easy clean-up – Instant Pot does the work.
• Plant-based & protein-packed – Hearty and nourishing.
• Flexible – Use whatever veggies you have on hand.
• Freezer-friendly – Perfect for meal prep.
• Family-approved – Kid-friendly if you keep the spice level low.

Ingredients You’ll Need

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

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

• Olive oil – For sautéing the aromatics.
• Onion & garlic – Start your flavor base strong.
• Carrots – Adds a natural sweetness and some texture.
• Red lentils – These cook fast and break down beautifully into a thick, creamy texture.
• Crushed tomatoes – Adds body and acidity.
• Vegetable broth – Use low-sodium if you want more control over the salt.
• Warm spices – Ground cumin, coriander, turmeric, paprika, cinnamon, and red pepper flakes. You can adjust the spice level to suit your family’s tastes.
• Salt & pepper – Season to taste at the end.
• Lemon juice – Brightens everything up. Don’t skip it!
• Fresh parsley and cilantro – Stirred in at the end for color and flavor.

How to Make Instant Pot Moroccan Lentil Soup

(This is an overview of the steps. Detailed instructions are down below in the recipe card.)

1. Sauté the onion in olive oil for 1–2 minutes on Sauté mode.
2. Add garlic and carrots, give it a quick stir, and deglaze with broth.
3. Add the remaining ingredients without stirring: lentils, crushed tomatoes, spices, and herbs.
4. Seal and cook on HIGH pressure for 4 minutes.
5. Natural release for 6 minutes, then quick release.
6. Stir in lemon juice, taste, and adjust salt if needed.
7. Top with more herbs, a drizzle of olive oil, or Greek yogurt.

Vegetable Variations

If you’re wanting to add more vegetables to this soup, here are some that will work well with the Middle Eastern spices:

• Add spinach or kale – Stir in at the end and let it wilt.
• Swap the carrots – Use sweet potatoes, butternut squash, or zucchini.
• Bulk it up – Add cooked rice, chickpeas, or even a scoop of cooked quinoa.
• Make it creamy – Add a splash of coconut milk at the end for a richer finish.

Topping Ideas

This soup is outrageously tasty as is, but if you want to add a little something extra, here are some yummy ideas:

• Dollop of Greek yogurt or coconut yogurt (vegan)
• Extra chopped cilantro or parsley
• Toasted pita or flatbread on the side
• Crushed red pepper for extra heat
• Drizzle of olive oil

FAQ About Moroccan Lentil Soup

How to Store Leftovers

Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. It will thicken as it sits—just add a splash of broth or water when reheating.

To freeze, portion into individual containers or freezer-safe bags. Defrost in the fridge overnight, then reheat on the stove or microwave.

What to Serve It With

This soup is hearty enough to stand on its own, but if you’re looking for a little something extra, try it with:

• Warm pita or garlic naan
• A crisp cucumber salad or tabbouleh
• Hummus and veggie sticks
• Roasted chickpeas for crunch

Comfort in a Bowl

This Instant Pot Moroccan Lentil Soup is one of those “always hits the spot” recipes. It’s fast, it’s healthy, and it makes a big batch that tastes even better the next day. Whether you’re meal prepping or just trying to get dinner on the table without stress, this one belongs in your rotation.

Let me know if you try it—tag me or leave a comment below! And don’t forget to pin it so you can come back to it later.

RECIPE