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5 from 1 vote

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!
Prep Time8 mins
Cook Time3 mins
Time to Come to Pressure & Depressurize15 mins
Total Time26 mins
Course: Main Course
Cuisine: Moroccan
Keyword: instant pot, Lentil Soup, Moroccan Lentil Soup
Servings: 8 servings
Calories: 311kcal
Author: Quynh

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).

Video

Notes

Tip:

The content in the pot will remain hot even after it is turned off and will still continue to cook as it cools down. If you prefer a chunkier soup (red lentil still holding most of its shape), cook on high pressure for 3 minutes. If you prefer a more pureed soup set on high pressure for 4 minutes.