Instant Pot Moroccan Red Lentil Soup Recipe

Moroccan Red Lentil Soup is a hearty and comforting dish that is filling and delicious. Warm African spices make this is a flavor packed soup that is absolutely amazing. Spice infused butter drizzled on top makes it exotic.

I make this soup in the Instant Pot which makes a great weeknight meal. Since red lentils cook very fast, making the soup on the stove top is a perfect alternate. Serve the soup with a crusty bread and enjoy!!

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About the Recipe

As the weather starts to turn cold, I turn to my soup repertoire for simple weeknight meals. We love soups that are hearty, wholesome and make a meal in themselves.

Being a vegetarian, lentil based soups are one of my favorite. They are protein packed, healthy and are easy to customize with the ingredients we have on hand.

This Moroccan red lentil soup recipe is my adaptation from America's Test Kitchen. I watched it being made on TV and I could almost smell the spices 🙂 The original recipe is a stove top one that I modified to make in the Instant Pot.

What makes this lentil soup special is the use of warm spices like cinnamon, dry ginger, ground cumin and coriander. They add both flavor and a beautiful aroma while cooking. Spice infused butter is drizzled on top before serving -- it adds a nice spicy and exotic touch to the soup.

Do try this simple Moroccan red lentil stew for your family and I am sure you will love it as much as mine did.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Instant Pot Moroccan spiced lentil soup.

• Red Lentils - are probably the most popular lentils all over the world. They are easy to cook and have a mild flavor that absorbs any flavor.
• Tomato paste - is packed with intense tomato flavor. If you don't have it on hand it on hand, you can use tomato sauce or tomato puree.
• Onion and garlic
• Unsalted butter - feel free to use oil or vegan butter to make the soup vegan.
• Water or vegetable stock

These are the spices you need:

• Ground Coriander
• Cumin
• Ground Ginger
• Ground Cinnamon
• Cayenne or red chili powder
• Dried mint

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Since red lentils cook so easily, this recipe is perfect to make either on the stovetop or in an Instant Pot. Instructions for both methods are in the recipe card.

Here is how to make this red lentil stew in the Instant Pot. Rinse and drain the red lentils.

Heat the Instant Pot on 'Sauté' mode. Once it is hot, melt tablespoon butter and add onion, garlic and a pinch of salt. Cook until onion turns soft. Add the spices ground coriander, cumin, ginger, cinnamon, cayenne and pepper; cook until fragrant.

Stir in tomato paste and cook for 1 minute. Add broth, water and lentils, mix well making sure to scrape any stuck on bits from the bottom of the pot. Lock the lid and make sure that the steam valve is on 'Steaming' position.

Turn off the 'Sauté' mode and turn on 'High Pressure/ Manual' mode. Cook for 6 minutes and once the timer sounds, let the pressure naturally release for 10 minutes, quick release the remaining.

Whisk the soup vigorously for 30 seconds, until smooth. Stir in lemon/ lime juice and season with salt. If the soup looks too thick, add ½~1 cup more water and heat on 'sauté' mode for 2~3 minutes.

In a small skillet on medium heat, melt the remaining butter, remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1tsp spiced butter, sprinkle with cilantro and serve.

Expert Tips

• Substitute vegetable broth with water if that is what you have on hand.
• If you don't have tomato paste on hand, then use 3 tablespoons of either tomato sauce or tomato puree.
• If you live at higher altitude, then increase the cooking time to 8 minutes if you want smooth cooked soup.
• Make sure to scrape the bottom of the Instant pot well before pressure cooking to make sure that there is no 'burn' sign.
• Store leftover soup in the fridge in an airtight container for up to 3 days. Or freeze for up to 1 month.
• Adjust the amount of spices added to the recipe to your taste preference.
• To make the soup vegan, use oil or vegan butter instead of regular butter.

You might also like

Few more Middle Eastern dishes that you might like:

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Recipe Card

Moroccan Red Lentil Soup

Hearty and comforting Instant Pot Moroccan Red Lentil Soup is a filling and delicious dish for any night of the week. Warm African spices make this dish extra special.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: soups stews

Cuisine: african, moroccan

Servings: 6 Servings

Ingredients

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For the Soup:

• 3 tablespoons Unsalted Butter, divided
• 1 Large Onion, chopped
• 1 Garlic clove, finely minced
• ¾ teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• ¼ teaspoon Ground Ginger
• ⅛ teaspoon Ground Cinnamon
• ⅛ teaspoon Cayenne or Chili powder
• 1 tablespoon Tomato paste
• To Taste Salt & Pepper
• 2 cups Vegetable broth or Water
• 2~3 cups Water
• 1½ cups Red Lentils, rinsed and drained
• 2 tablespoons Lemon or Lime juice

For the Topping:

• 1 teaspoon Paprika
• 1½ teaspoons Dried Mint
• 3~4 tablespoons Fresh Cilantro

Instructions

Instant Pot Method:

• Heat the Instant Pot on 'Sauté' mode. Once it is hot, add 1 tablespoon butter and once it is melted add onion, garlic and a pinch of salt. Cook until onion is softened about 3~4 minutes.

  Add the spices ground coriander, cumin, ginger, cinnamon, cayenne and pepper; cook until fragrant, about 1 minute.
• Stir in tomato paste and cook for 1 minute. Add broth, 2 cups water and lentils, mix well making sure to scrape any stuck on bits from the bottom of the pot. Lock the lid and make sure that the steam valve is on 'Steaming' position.

  Turn off the 'Sauté' mode and turn on 'High Pressure/ Manual' mode. Cook for 6 minutes and once the timer sounds, let the pressure naturally release for 10 minutes, quick release the remaining.
• Whisk the soup vigorously for 30 seconds, until smooth. Stir in lemon/ lime juice and season with salt. If the soup looks too thick, add ½~1 cup more water and heat on 'sauté' mode for 2~3 minutes.

Stove Top Method:

• In a large saucepan, melt 1 tablespoon butter over medium heat. Add onion, garlic and salt; cook until softened about 5 minutes. Add ground coriander, cumin, ginger, cinnamon, cayenne and pepper; cook until fragrant, about 1~2 minutes.
• Stir in tomato paste and cook for 1 minute. Add broth, water and lentils; bring to a simmer. Cook, stirring occasionally, until the lentils are soft and tender, about 18~20 minutes.
• Whisk the soup vigorously for 30 seconds, until smooth. Stir in lemon/ lime juice and season with salt. If the soup looks too thick, add ½~1 cup more water and cook until heated through.

For Serving:

• In a small skillet on medium heat, melt the remaining 2 tablespoons of butter, remove from heat and stir in mint and paprika.

  Ladle soup into individual bowls, drizzle each portion with 1tsp spiced butter, sprinkle with cilantro and serve.

Video

Notes

• Substitute vegetable broth with water if that is what you have on hand.
• If you don't have tomato paste on hand, then use 3 tablespoons of either tomato sauce or tomato puree.
• If you live at higher altitude, then increase the cooking time to 8 minutes if you want smooth cooked soup.
• Make sure to scrape the bottom of the Instant pot well before pressure cooking to make sure that there is no 'burn' sign.
• Leftover soup can be stored in the fridge in an airtight container for up to 3 days. Or freeze for up to 1 month.
• Adjust the amount of spices added to the recipe to your taste preference.
• To make the soup vegan, use oil or vegan butter instead of regular butter.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 31mg | Potassium: 516mg | Fiber: 15g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 4mg

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