Moroccan Mushroom Lentil Soup: A Hearty Bowl of Warm, Spiced Goodness
Warm your soul with the rich and aromatic flavours of Moroccan Mushroom Lentil Soup. This hearty dish combines earthy mushrooms, protein-packed lentils, and a fragrant blend of Moroccan spices to create a comforting and satisfying meal. Perfect for any season, this soup is both nourishing and delicious, offering a plant-based option that’s as wholesome as it is flavourful.
Using your Instant Pot, this soup comes together effortlessly, with lentils and mushrooms cooking to perfection in a spiced tomato-based broth. Ingredients like cumin, coriander, and cinnamon infuse the soup with a deep, warming flavour, while the lentils provide a creamy, hearty texture. A handful of fresh herbs, such as parsley or coriander, adds a refreshing finish, balancing the bold, spiced elements beautifully.
Ideal for a quick weeknight dinner or meal prep, Moroccan Mushroom Lentil Soup is as versatile as it is delicious. Serve it with a side of crusty bread or a dollop of yoghurt for added richness. Whether you’re a fan of global cuisine or simply looking for a nourishing, flavourful dish, this soup is sure to become a staple in your recipe rotation.
Servings:
4 servings
Ingredients
- 1 ¼ tbsp Moroccan spice mix
- ½ tsp allspice
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 1 tbsp olive oil
- 1 garlic clove
- ½ medium onion finely chopped
- 230 g chestnut mushrooms
- 400 g can green lentils
- 1 medium carrot
- 1 celery stick
- 1 medium courgette
- 50 g green beans
- 400 g chopped tomatoes
- 500 ml vegetable stock
Instructions
- Mix 1 ¼ tbsp Moroccan spice mix, ½ tsp allspice, 1 tsp cumin powder, 1 tsp paprika, ½ tsp freshly ground black pepper and ¼ tsp salt 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 and ½ medium onion and cook for 2 minutes.
- Add 230g chestnut mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds stirring constantly.
- Add 400g can of green lentils, 1 medium carrot, 1 celery stick, 1 medium courgette, 50g green beans, 400g can of diced tomatoes and 500 ml vegetable stock. Press cancel.
- Secure 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, allow 5 minutes before releasing the pressure.
- When pin drops, open the lid.
- Check seasoning.
- Serve with Greek yogurt and fresh coriander.