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30-60 min4 servings400g

Moroccan Mushroom & Lentil Soup

By Graham and James Sharman

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4 Servings

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30-60 min

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Easy

Moroccan Mushroom & Lentil Soup
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Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Moroccan

Diet: Dairy Free, Egg Free, Plant-Based, Vegetarian

Yield: 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
A rich lentil soup loaded with vegetables and Moroccan spices.

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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About the chef

Graham and James Sharman

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

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