Instant Pot Moroccan Lentil Soup

Instant Pot Moroccan Lentil Soup

Moroccan lentil soup 16x9.jpg

By the Gracious Vegan

This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup. The result is divine. The effect is comforting—warm, thick, and spicy but not hot.

Makes about 8 cups (5-6 servings)

Add the following ingredients to the Instant Pot. 

  • 4 cups vegetable broth

  • 2 cups water

  • 1.5 cups brown lentils

  • 1 can (14-15 ounces) petite diced or diced tomatoes (fire-roasted if desired)

  • 1 medium onion, diced

  • 1 celery stalk, diced

  • 2 cloves garlic, minced or pressed

  • 3/4 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon

Cook on high pressure (“Manual”) for 5 minutes, with 10-minute quick release. 

After opening the Instant Pot, add the following and stir to combine. Adjust seasonings and serve.

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped parsley

  • 1/2 – 1 Tablespoon lemon juice

  • 1 teaspoon salt, or to taste

  • Freshly ground black pepper, to taste

If you want a creamier soup, pulse the soup a few times with an immersion (stick) blender.

Optional garnishes:

  • Additional chopped cilantro

  • Lemon slices

Nutrition: Whole-food unprocessed; WFPBNO

Timing: 20 minutes hands-on; 45 minutes total


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