Instant Pot Moroccan Lentil Soup

Course: Main Course

Cuisine: Moroccan

Prep Time: 8

Cook Time: 3

Time to Come to Pressure & Depressurize: 15

Total Time: 26

Servings: servings

Calories: 241kcal

Author: Quynh Nguyen

This Instant Pot Moroccan Lentil Soup is hearty, bold, and loaded with plant-based protein. Made with red lentils, warm spices, and brightened with lemon, it’s perfect for a quick weeknight dinner or cozy meal prep.

Print Recipe

Equipment

Instant Pot

Ingredients

3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
3 carrots, chopped
7 cups vegetable broth
2 cups red lentils, rinsed and drained
1 (24 oz) can crushed tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
½ teaspoon paprika
¼ teaspoon cinnamon
1 teaspoon salt (to taste)
1 teaspoon black pepper
pinch red pepper flakes (optional)
juice of 1 lemon
3 tablespoons chopped parsley
1 tablespoon chopped cilantro

Instructions

Sauté: Turn Instant Pot to [Sauté]. Once hot, add olive oil and diced onion. Cook for 1–2 minutes until translucent. Add garlic and carrots, stir briefly.
Deglaze: Add vegetable broth and scrape up any brown bits.
Add Ingredients: Without stirring, add red lentils, crushed tomatoes, all spices, salt, pepper, herbs, and red pepper flakes.
Pressure Cook: Close lid, set valve to sealing. Press [Pressure Cook] on HIGH for 4 minutes.
Release: Let pressure naturally release for 6 minutes, then quick release.
Finish: Stir in lemon juice. Taste and adjust salt if needed.
Serve: Top with more herbs or a dollop of Greek yogurt, and enjoy warm.

Notes

Use red lentils – They cook quickly and break down into a creamy texture.
Don’t skip the lemon – It brings brightness and balances the spices.
Customize it – Add spinach at the end or bulk it up with rice or chickpeas.
Meal prep friendly – Makes a big batch, freezes great.
Storage: Fridge up to 4 days, freezer up to 3 months

Nutrition