Moroccan Mushroom & Lentil Soup
A rich lentil soup loaded with vegetables and Moroccan spices.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1/2tbsp brown sugar
  • 1/2tbsp smoked paprika
  • 1tsp cumin
  • 1tsp Ginger
  • 1/4tsp cayenne pepper
  • 1/2tsp cinnamon
  • 1/2tsp cloves
  • 1/2tsp allspice
  • 1/2tsp freshly ground pepper
  • 1/4tsp salt
  • 1tbsp olive oil
  • 1 garlic clovefinely chopped
  • 14oz can of green lentilsdrained and rinsed, 400g
  • 1 medium carrotdiced into 1/3 inch or 1 cm pieces
  • 1 celery stickdiced into 1/3 inch or 1 cm pieces
  • 1 medium zucchinidiced into 1/3 inch or 1 cm pieces
  • 2oz green beanstrimmed and cut into 1/2 inch or 1 1/2 cm pieces
  • 14oz can of diced tomatoes400g
  • 2cups vegetable stock500 ml
  • 1/2 medium onionfinely chopped
  • 8oz mushroomsfinely chopped
  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.