Instant Pot Moroccan Lentil Soup

Today we’re whipping up a delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.

If you are a fan of creamy lentil soups which have lots of flavors and which are hearty and comforting, I suggest you give this one a try… I promise you won’t be disappointed!

It is going to quickly become your new favorite – especially if you love warm spices! Make a big batch of it and save half for later!

There is something about soup that can warm the soul, be it Vegetable wild rice soup, Manchow soup, Taco soup, Minestrone, or this Moroccan Lentil Soup.

This Moroccan Lentil Soup is one of my favorite soups of all time because it has such a unique blend of ingredients that feel extra nourishing to the body.

It is one of those soups that keep you coming back because of the rich, warm spices and healthy ingredients.

The Moroccan spices we’re using are warming, great for digestion and so tasty. We’ve got turmeric, cumin, cinnamon, and paprika which make this soup extra cozy! It has ginger too which also helps digestion.

Why do I love this soup?

• It is vegan, gluten-free, and protein-packed.
• It’s also freezer-friendly, meal prep-friendly, AND made in just one pot!
• This soup is filling and can stand alone as a meal.
• It makes a quick and easy dinner on those busy weeknights.
• It’s the perfect cure when you’re feeling under the weather.

Ingredients required

• Vegetables– fresh vegetables like carrots, bell pepper, and celery, add texture and flavor.
• Kale – You can substitute spinach or other greens.
• Jalapenos – I love jalapenos for that extra kick. You can skip if you don’t prefer spicy soups.
• Onion and Garlic– these two make up the base of the soup and add flavor to the broth.
• Lentils – I typically go for the mixture of brown lentils and red lentils in this soup. And I suggest you do the same.
• Tomato paste – For the base of the soup.
• Coconut milk – for the creamy and smooth texture.
• Moroccan spices – Turmeric powder, cumin powder, coriander powder, black pepper, paprika, cinnamon, all these spices add delicious and healing vibes to the soup.
• Vegetable Broth– Adds extra flavors.
• Lemon Juice– Don’t skip the squeeze of fresh lemon juice. It pairs well with the spices and gives it a nice pop of flavor at the end.
• Ginger – It has anti-inflammatory properties and is good for digestion.
• Olive oil – For cooking your veggies.

Step by step process

First, wash the brown lentil and red lentils 2 to 3 times with water. Drain all the water and keep the lentil aside.

Heat the oil in the inner pot of the instant pot. Add garlic, onions, celery, and jalapenos, and saute for about a few seconds.

Now add bell pepper, carrots, kale, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, turmeric powder, cumin powder, coriander powder, smoked paprika, and cinnamon.

Stir to combine and until the tomato paste has dissolved.

Cover the instant pot with its locking lid, vent valve in sealing position.

Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.

Once cooking time is done, let the pressure release naturally.

Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.

Serve immediately and top with your desired toppings. For garnishes, I like to add some lime juice, fresh cilantro, onions, and jalapeno slices. A little spicy, a little creamy and so good!

Notes Pro-tips and quick FAQs

• I like cooked kale in soups. But if you want crunch, you can add it later, with coconut milk.
• Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly.
• You can use green lentils instead of brown lentils in this recipe.
• Cinnamon powder is the main ingredient so don’t skip it.

Do try this recipe. I’m telling you, winter soup doesn’t get much better than this!

More hearty soup recipes

• Instant Pot Taco Soup
• Minestrone soup
• Vegetable Wild Rice Soup (Instant Pot and Stove-Top)
• Instant Pot 15 Bean Soup
• Instant Pot Vegetable Tortellini Soup

Print

4.67 from 18 votes

Instant Pot Moroccan Lentil Soup

A delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.

Course Soups and Stew

Cuisine Moroccan

Keyword Moroccan lentil soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 serving

Calories 233kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ¾ cup Brown lentils (also know as Whole masoor)
• ▢ ¼ cup red lentil (also known as masoor dal)
• ▢ ½ cup carrots chopped
• ▢ 1 cup bell pepper chopped
• ▢ 1 cup Kale chopped
• ▢ 1 cup onion chopped
• ▢ 2 tablespoon celery chopped
• ▢ 1 tablespoon jalapenos chopped (use according to your spice level)
• ▢ 1 tablespoon grated or minced garlic
• ▢ 1 teaspoon grated ginger
• ▢ 3 ½ cup vegetable stock
• ▢ ¼ cup cilantro
• ▢ 2 tablespoon lime juice
• ▢ ¼ cup tomato paste
• ▢ 2 tablespoon oil
• ▢ 1 cup coconut milk

Spices

• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon cinnamon powder
• ▢ ½ teaspoon smoked paprika
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon black pepper powder
• ▢ 1 ½ teaspoon salt

For toppings (Optional)

• ▢ cilantro lime, and jalapenos.

Instructions

• First, wash the brown lentil and red lentils 2 to 3 times with water. Drain all the water and keep the lentil aside.
• Heat the oil in the inner pot of the instant pot. Add garlic, ginger, onions, celery, and jalapenos, and saute for about a few seconds.
• Now add bell pepper, carrots, kale, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, turmeric powder, cumin powder, coriander powder, smoked paprika, and cinnamon.
• Stir to combine and until the tomato paste has dissolved. Cover the instant pot with its locking lid, vent valve in sealing position.
• Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.
• Once cooking time is done, let the pressure release naturally.
• Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.
• Serve immediately and top with your desired toppings. For garnishes, I like to add some lime juice, fresh cilantro, onions, and jalapeno slices. A little spicy, a little creamy and so good!

Video

Notes

• I like cooked kale in soups. But if you want crunch, you can add it later, with coconut milk.
• Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly.
• You can use green lentils instead of brown lentils in this recipe.
• Cinnamon powder is the main ingredient so don’t skip it.
• You can have this soup on its own. My personal favorite is to eat it with rice. But you can eat with warm pita bread, Tandoori roti, or naan and some salads.
• If you are planning to meal prep this recipe, I’d recommend storing the portions individually with all the toppings except yogurt in an air-tight container. This stays good for about 4 to 5 days in the fridge. Make sure you are using glass containers so that you can heat them without worrying about plastic!
• You can keep it in the fridge for 4 – 5 days and reheat it as you want.
  You can also freeze this soup. Store it in the size servings you plan to eat. If you want a meal for 1, freeze one portion. That way you’ll only end up thawing what you need.
• You can reheat this soup in the microwave or on the stovetop until warm.

Nutrition

Serving: 1Person | Calories: 233kcal | Carbohydrates: 30g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1340mg | Potassium: 544mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4461IU | Vitamin C: 54mg | Calcium: 77mg | Iron: 4mg

Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.