Instant Pot Moroccan Lentil Soup
Instant Pot Moroccan Lentil Soup is a hearty and tasty one-pot dinner. Filled with fresh veggies and protein-packed lentils, this flavorful soup is ready to eat in 40 minutes and is naturally vegan, vegetarian, and gluten free!
Servings: 8 servings
Equipment
Ingredients
- 2 tbsp olive oil (+1 to serve)
- 1 white onion, diced
- 3 cloves garlic, sliced
- 1 cup baby Bella mushrooms, chopped
- 1 cup carrots, diced small
- 1 red bell pepper, diced small
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 2 cups French green lentils, rinsed
- 32 oz vegetable broth
- 4 oz fresh spinach
Seasoning
- salt and pepper, to taste
- 1 tsp paprika
- 1/2 tsp each, coriander and cumin
- 1/4 tsp cinnamon
Instructions
- Turn instant pot on sauté mode. When hot add oil, onion and garlic. Sauté for 2-3 minutes until the onions are translucent.
- Add in mushrooms, carrots and bell pepper. sauté for 5-7 minutes stirring often, until vegetable are soft.
- Add the wine to deglaze the pot. Stir to remove browned bits from the pot. Allow wine to reduce
- Stir in tomato paste, followed by the tomato sauce and all seasonings. Stir well and allow another 2-3 minutes of sautéing to further cook the vegetables.
- Finally add the lentils and broth, stir to combine.
- Turn off sauté mode. Cover and lock the instant pot. Cook on high pressure (HP) for 20 minutes then quick release all pressure (QPR).
- Open the pot and fold in spinach. Stir well, cover it back up for 2-3 minute to allow the spinach to wilt. Serve with a drizzle of olive oil and you favorite toppings
Nutrition
Calories: 254kcal | Carbohydrates: 38g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 673mg | Potassium: 849mg | Fiber: 17g | Sugar: 6g | Vitamin A: 4942IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 5mg