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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Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 1/4 tbsp Moroccan spice mix
  • 1/2 tsp allspice
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp freshly ground black 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 chestnut mushrooms finely chopped
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 1/4 tbsp Moroccan spice mix
  • 1/2 tsp allspice
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp freshly ground black 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 chestnut mushrooms finely chopped
Instant Pot Soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Mix 1 1/4 tbsp Moroccan spice mix, 1/2 tsp allspice, 1 tsp cumin powder, 1 tsp paprika, 1/2 tsp freshly ground black pepper and 1/4 tsp salt 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 chestnut 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 CANCLE.
  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.
  10. Serve with Greek yogurt and fresh cilantro or coriander.