Moroccan Mushroom & Lentil Soup

Moroccan Mushroom & Lentil Soup

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

  1. 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.
  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 and ½ medium onion and cook for 2 minutes.
  4. Add 230g chestnut mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds stirring constantly.
  5. 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.
  6. 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.
  7. When Instant Pot beeps, allow 5 minutes before releasing the pressure.
  8. When pin drops, open the lid.
  9. Check seasoning.
  10. Serve with Greek yogurt and fresh coriander.
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