Moroccan Lentil Soup in Instant Pot is about rich flavor, intense taste, and mild texture. It is the saving recipe for today, you can’t go wrong with it.
In addition to its incredible taste and texture, lentil soup is rich in fiber, phosphorus, magnesium, and vegetable protein. It is a full meal and can be served both for lunch and dinner. At the same time, it is light enough to find its place in diets for those who seek to lose weight. If you haven’t tried lentil soup yet, I encourage you to give this recipe a try. It is made with affordable, yet flavorsome and delicious ingredients. The secret of success lies in the combination of simple yet nutritious produce. Thanks to the taste and the nutritional intake, a delicious lentil soup must make its place on our daily menu as often as possible.
Lentils can be used in dishes such as the Lentil and Mushrooms salad, Mediterranean Salad, Lentil soup, and Shepherd’s Pie, and are an excellent source of protein for vegetarians and vegans. Unlike beans and chickpeas, which require a longer cooking time for the grain to soften, the lentils soften way faster. As a result, you can rely on these ingredients to make quick recipes.
How to rinse the lentils?
Making a soup has never been easier than making it in an Instant Pot. The lentil soup is cooked faster and the flavors are intenser thanks to the electric pot. To make the Morrocan lentil soup, we need to first prepare the ingredients, starting with the main one – the lentils.
Dry lentils contain a high content of starch. Therefore, you will notice the water becoming white when adding it to the lentils. Just keep adding water and rinsing the lentils until the water becomes transparent. That is when you know the lentils are clean and ready to be cooked.
How much water to use when cooking lentils?
To boil lentils, you need three cups of water for each cup of lentils. Thus, if you want to boil a cup of lentils, you will use three cups of water. However, considering that we are cooking a lentil soup, not porridge, we will have to add even more water. So let’s say you need to add 4 cups of water when cooking 1 cup of lentil for a nice Morrocan lentil soup.
Spices for Morrocan Lentil Soup
The ingredients that make this soup a Morrocan style soup are namely the spices involved. From this perspective, you can intuit what spices will come to flavor the soup. Let your imagination free and just picture in your head the combo of coriander, cumin, turmeric, or curry. The rest of the ingredients such as chilly flakes and paprika will only enhance the overall taste.
How to make Moroccan Lentil Soup in Instant Pot?
For this recipe si used red lentils, I like them over the green ones because they are a better option for soups as they become softer and crumble upon cooking, getting to a texture similar to cream soups. Just everything one can look for when cooking soups.
Use a large bowl to rinse the lentil and set them aside. Peel the onion and finely chop it. Turn on the instant pot and set the saute regime for 5 minutes. Pour some olive oil into the pot and as soon as it has preheated, add the onion and sautee it until translucent. Now add the spices and mix. Allow the spices to open up the flavors in the hot oil for several seconds. Finally, pour in the lentils, and the canned crushed tomatoes and cover everything with vegetable broth or hot water.
Mix gently and allow everything to simmer for a couple of minutes. Remember that you need to add a bit more water to make sure you get the soup consistency, not the stew consistency. Finally, cover the pot with the lid and let everything cook for 15 minutes. Finally, release the steam using quick release.
Tip: For a silkier and smoother texture, you may use a blender and make it creme soup. It will be looking good for sure.
How to serve the Moroccan Lentil Soup?
Serve the fine and flavorsome lentil soup as soon as it is ready. Mix the soup before pouring it into a bowl or deep plate. Chop some fresh coriander and serve. You may add some chili flakes if you like the lentil soup spicy besides delicious. Top it with some croutons, grilled bread with garlic, or fresh bread and you have a hearty, healthy, and nutritious meal.
The great part about the lentil soup is that you can store it in the fridge for up to 72 hours and it will be as delicious as when just cooked.
Moroccan Lentil Soup
- instant pot
- 2 cups lentils red
- 2-3 tbsp olive oil
- 1 can crushed tomatoes
- 1 medium onion
- 7-8 cups water or vegetable broth
Spices & Seasoning
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1 tsp granulated garlic
- 1/2 tsp chili flakes optional
- 2 tsp salt or to taste
- fresh coriander
- Heat up the olive oil in the instant pot on saute mode
- Peel and finely chop the onion. Cook until onions become translucent
- Add the spices and allow to simmer for several seconds
- Add the lentils, the crushed canned tomatoes, and the broth/water. Mix well
- Let simmer uncovered for a few minutes. Seal the instant pot with a lid and cook on pressure for 15 minutes
- Once the time expires, release the steam
- Unseal the lid and serve with some freshly chopped coriander