Instant Pot Moroccan Lentil Soup
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.
See stovetop directions below the recipe.
Makes about 8 cups (6 servings) (about 175 calories per serving)
Add the following ingredients to the Instant Pot. Lock the lid. Make sure the knob is in the “sealing” position. Use the “Manual,” “Pressure Cook,” or “High” program and set for 5 minutes. Wait for 10 minutes after the pressure cooking is done, then move the knob to “Venting” and release the remaining steam before opening the lid.
6 cups vegetable broth
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
1 Tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
1 teaspoon paprika (regular or sweet)
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon Aleppo pepper or freshly ground black pepper
After opening the Instant Pot, add the following ingredients 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
If you want a creamier soup, pulse the soup a few times with an immersion (stick) blender.
Optional garnishes:
Additional chopped cilantro
Lemon slices
Stovetop directions
In a Dutch oven, add a half-cup additional broth and combine the first list of ingredients. Bring to a boil, reduce to simmer, cover, and let simmer for about 1 hour, or until the lentils and the overall creaminess of the soup are to your liking. Stir in the second list of ingredients (cilantro through pepper) and stir to combine. Taste for seasoning and blend a bit if you like.
Timing: 20 minutes hands-on; 45 minutes total
Gluten-free