Go Back
+ servings
lentil instant pot
Print Recipe
5 from 1 vote

Instant Pot Moroccan Lentil Soup

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup, Stew
Cuisine: Mediterranean, Moroccan
Keyword: Instant Pot, Lentils, Meatless, Moroccan Lentils, Plant Based
Servings: 8 servings
Calories: 254kcal
Author: Silvia Dunnirvine


  • 2 tablespoon 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
  • ½ cup red wine
  • 2 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 cups French green lentils, rinsed
  • 32 oz vegetable broth
  • 4 oz fresh spinach


  • salt and pepper, to taste
  • 1 teaspoon paprika
  • ½ teaspoon each, coriander and cumin
  • ¼ teaspoon cinnamon


  • 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


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