Instant Pot Moroccan Lentil Soup
Moroccan Lentil Soup is simple, hearty, healthy and delicious - red lentils are cooked in the Instant Pot and infused with warm, fragrant Moroccan spices. This one pot meal is easy to prep and easy to clean and packed with bold flavors!
Servings: 8 servings
Calories: 311kcal
Equipment
- Instant Pot
Ingredients
- 3 tablespoons olive oil
- 1 large onion (diced)
- 2 large cloves of garlic (minced)
- 7 cups vegetable broth
- 2 cups dried red lentils (rinsed and drained well)
- 3 carrots (peeled and chopped)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1-2 teaspoon salt (to taste)
- ½ teaspoon ground black pepper
- 1 24-oz can of crushed tomatoes
- red pepper flakes (to taste)
- 1 lemon (juice of 1 lemon)
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Turn the instant pot to sauté mode and wait until “Hot” appears. In the inner line pot, add olive oil and onions. Sauté for about 1-2 minutes until the onion is translucent.
- Then, to the instant pot add garlic, carrots, and give it a quick stir. Deglaze the pot with vegetable broth. Make sure to scrape any bits that are stuck to the pot. Then, without stirring, add dry red lentils, crushed tomatoes, ground coriander, ground cumin, ground turmeric, paprika, cinnamon, salt, pepper, red pepper flakes (to taste), parsley, and cilantro.
- Close the instant pot lid. Turn the pressure valve to "sealed". Set on the Instant Pot to Manual – HIGH PRESSURE for 3-4 minutes (see tip below). Then, let it NATURAL RELEASE for 10 minutes and quick release the rest of the pressure.
- Stir in lemon juice.
- Serve with more freshly chopped parsley/cilantro and a dollop of Greek yogurt (optional).