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    Home » Soup » Instant Pot Moroccan Red Lentil Soup Recipe

    Instant Pot Moroccan Red Lentil Soup Recipe

    Published: Aug 30, 2021 by Pavani · 7 Comments

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    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!!

    White bowl with Moroccan red lentil soup topped with spiced butter

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    White bowl with creamy lentil soup

    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.

    White bowl with red lentil soup drizzled with spiced melted butter

    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
    Ingredients needed - details in recipe card

    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.

    Washing red lentils in a sieve

    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.

    Sautéing onions, spices and lentils in an Instant Pot

    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.

    Water added to Instant Pot and cooked till soft

    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.

    Making spiced butter in a small bowl

    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.

    White bowl with soup and spoon

    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:

    • Moroccan Chickpea Soup (Vegan Recipe)
    • Lebanese Eggplant Moussaka Recipe
    • Jordanian Rice Pilaf Recipe | Vegetarian Mansaf
    • Middle Eastern Date & Honey Cake
    White bowl with Moroccan red lentil soup

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowl with lentil stew

    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
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: soups stews
    Cuisine: african, moroccan
    Servings: 6 Servings

    Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      December 05, 2017 at 11:57 pm

      The soup surely looks so inviting Pavani. When kids love something, it surely means its delicious!..enjoyed your theme!

      Reply
    2. Vaishali

      December 06, 2017 at 6:51 am

      Lentil soup with naan must have made an awesome meal , the mini naans look cute and how nice the kids enjoyed it too .

      Reply
    3. Jayashree

      December 07, 2017 at 3:23 pm

      I can imagine how good this must taste. Love the simplicity of the dish and the spices you've used.

      Reply
    4. Priya Suresh

      December 07, 2017 at 3:38 pm

      Can smell the flavor of this soup rite from your pictures Pavani, a bowl of lentil soup will definitely keeps me warm.

      Reply
    5. Harini

      December 07, 2017 at 11:24 pm

      Very inviting bowl of coup. Love those cute mini naans as well.

      Reply
    6. Jyoti Babel

      December 15, 2017 at 10:15 am

      Such a delicious bowl of soup! perfect for wintry days..

      Reply
    7. Sapana

      January 20, 2018 at 11:28 am

      Omg, that colour of the soup is just WOW.

      Reply

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