This Moroccan Lentil soup recipe is a great tasting winter Instant Pot recipe that will warm your soul and, as an extra benefit, will help your body align with the winter season.
There are a lot of benefits to eating seasonally (i.e., eating the foods that nature presents at certain times of the year). By following holistic eating practices in winter, you will strengthen your body, improve your digestion, and create a sense of warmth, stability, and vitality throughout the season.
Why this soup is a seasonal must-have:
- Immunity Boost: Ingredients like garlic, turmeric, and kale are perfect for keeping you healthy during cold and flu season.
- Warming & Grounding: Lentils and root vegetables provide comforting energy to combat chilly days.
- Seasonal & Fresh: Made with ingredients that thrive in autumn, this soup aligns with nature’s rhythm for optimal nourishment.
If you’re interested in learning more, check out my post the benefits of eating seasonally. In the meantime, enjoy the Moroccan Lentil soup!
Here’s My Instant Pot Moroccan Lentil Soup Recipe
8 servings
Ingredients
- 3 tablespoons olive oil
- 1 large onion (diced)
- 2 large cloves of garlic (minced)
- 7 cups vegetable broth
- 2 cups dried red lentils (rinsed and drained well)
- 3 carrots (peeled and chopped)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1-2 teaspoon salt (to taste)
- ½ teaspoon ground black pepper
- 1 24-oz can of crushed tomatoes
- red pepper flakes (to taste)
- 1 lemon (juice of 1 lemon)
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Turn the instant pot to sauté mode and wait until “Hot” appears. In the inner line pot, add olive oil and onions. Sauté for about 1-2 minutes until the onion is translucent.
- Add to the instant pot add garlic, carrots, and give it a quick stir. Deglaze the pot with vegetable broth. Make sure to scrape any bits that are stuck to the pot. Then, without stirring, add dry red lentils, crushed tomatoes, ground coriander, ground cumin, ground turmeric, paprika, cinnamon, salt, pepper, red pepper flakes (to taste), parsley, and cilantro.
- Close the instant pot lid. Turn the pressure valve to “sealed”. Set on the Instant Pot to MANUAL/HIGH PRESSURE for 4 minutes. Then, let it NATURAL RELEASE for 6 minutes and quick release the rest of the pressure.
- Stir in lemon juice.
- Serve with more freshly chopped parsley/cilantro and a dollop of Greek yogurt (optional).
Tips:
- It’s important to deglaze the pot to avoid the “BURN” error message.
- Let the soup naturally release pressure. Quick-Release the pressure after waiting 6 minutes. This is enough time for the lentils to be fully cooked (soup will still be hot and continue to cook). Let it naturally release for longer if you want a more pureed soup.
Nutritional information
Calories: 241kcal Carbohydrates: 35g Protein: 12g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 1135mg Potassium: 579 mgFiber: 15g Sugar: 5g Vitamin A: 4478 IUVitamin C: 11mg Calcium: 53mg Iron: 4mg
If you want to see more recipes that draw on holistic principles—using ingredients known to procvide curing properties and avoiding toxins—check out more recipes on my blog.
Juliet Cullins is a Board Certified Health & Wellness Coach (NBC-HWC) and also a Registered Diagnostic Medical Sonographer (RDMS). As a health coach, she focuses on holistic health and healing practices melding the eastern and the western worlds together!