Moroccan Mushroom & Lentil Soup
By :Graham and James Sharman
Instant Pot Soup
A rich lentil soup loaded with vegetables and Moroccan spices.
Instant Pot Soup
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Course Dinner, Lunch, Main Course, Soup
Cuisine Moroccan
Difficulty Easy
Browse Category Soups, Stews & Broths, Vegan & Vegetarian
Duration 30-60 min
Diet Dairy Free, Egg Free, Plant-Based, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Moroccan spice mix, Mushrooms
Keyword instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1/2 tbsp brown sugar
  • 1/2 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Ginger
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 garlic clove finely chopped
  • 14 oz can of green lentils drained and rinsed, 400g
  • 1 medium carrot diced into 1/3 inch or 1 cm pieces
  • 1 celery stick diced into 1/3 inch or 1 cm pieces
  • 1 medium zucchini diced into 1/3 inch or 1 cm pieces
  • 2 oz green beans trimmed and cut into 1/2 inch or 1 1/2 cm pieces
  • 14 oz can of diced tomatoes 400g
  • 2 cups vegetable stock 500 ml
  • 1/2 medium onion finely chopped
  • 8 oz mushrooms finely chopped
Course Dinner, Lunch, Main Course, Soup
Cuisine Moroccan
Difficulty Easy
Browse Category Soups, Stews & Broths, Vegan & Vegetarian
Duration 30-60 min
Diet Dairy Free, Egg Free, Plant-Based, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Moroccan spice mix, Mushrooms
Keyword instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1/2 tbsp brown sugar
  • 1/2 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Ginger
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 garlic clove finely chopped
  • 14 oz can of green lentils drained and rinsed, 400g
  • 1 medium carrot diced into 1/3 inch or 1 cm pieces
  • 1 celery stick diced into 1/3 inch or 1 cm pieces
  • 1 medium zucchini diced into 1/3 inch or 1 cm pieces
  • 2 oz green beans trimmed and cut into 1/2 inch or 1 1/2 cm pieces
  • 14 oz can of diced tomatoes 400g
  • 2 cups vegetable stock 500 ml
  • 1/2 medium onion finely chopped
  • 8 oz mushrooms finely chopped
Instant Pot Soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Mix all dry spices in a bowl. Reserve.
  2. Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  3. Once display says HOT, add 1 tbsp olive oil, 1 garlic clove (finely chopped) and 1/2 medium onion (finely chopped), cook for 2 minutes.
  4. Add 8 oz/230g mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds, stirring constantly.
  5. Add 1 x 14 oz/400g can of green lentils (drained and rinsed), 1 medium carrot (1/3 inch/1 cm dice), 1 celery stick (1/3 inch/1 cm dice), 1 medium zucchini (1/3 inch/1 cm dice), 2 oz/50g green beans (trimmed and cut into ½ inch/1.5 cm pieces), 1 x 14 oz/400g can of diced tomatoes and 2 cups/500 ml vegetable stock. Press CANCEL.
  6. Place the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 5 minutes.
  7. When Instant Pot beeps, wait 5 minutes before releasing the pressure.
  8. When pin drops, open the lid.
  9. Check seasoning to add salt and pepper to taste. Serve with Greek yogurt and fresh cilantro or coriander.
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