Moroccan Mushroom & Lentil Soup

By: Graham and James Sharman

Moroccan Mushroom & Lentil Soup
A rich lentil soup loaded with vegetables and Moroccan spices.
cuisine icon Cuisine
Moroccan
cuisine icon Course
Dinner, Lunch, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Egg Free, Plant-Based, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, 400g, 500 ml, allspice, brown sugar, can of diced tomatoes 400g, can of green lentils, cayenne pepper, celery stick, cinnamon, cloves, contributed, cook 25 min, cumin, cut into 1/2 inch or 1 1/2 cm pieces, dairy free, diced into 1/3 inch or 1 cm pieces, dinner, drained and rinsed, easy, egg free, finely chopped, freshly ground pepper, garlic clove, instant pot soup, instant pot soup recipe, lunch, main course, medium carrot, medium onion, medium zucchini, moroccan, mushrooms, olive oil, plant-based, prep 10 min, pressure cook, salt, sauté, smoked paprika, soup, tsp ginger, vegetable stock, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon 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
Instructions
  • Mix all dry spices in a bowl. Reserve.
  • Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  • 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.
  • Add 8 oz/230g mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds, stirring constantly.
  • 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.
  • 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.
  • When Instant Pot beeps, wait 5 Minutes before releasing the Pressure.
  • When pin drops, open the lid.
  • Check seasoning to add salt and pepper to taste. Serve with Greek yogurt and fresh cilantro or coriander.
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