Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6



1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

2 carrots, peeled and chopped

2 stalks celery, chopped

1 red bell pepper, diced

1 cup red lentils, rinsed

1 can (15 ounces) diced tomatoes

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)



Select the “Sauté” setting on your Instant Pot and heat the olive oil. Add onions and garlic and sauté until fragrant. Add carrots, celery, and red bell pepper to the Instant Pot. Sauté for a few more minutes until the vegetables soften slightly.

Stir in red lentils, diced tomatoes, vegetable broth, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Mix well. Secure the lid on the Instant Pot and set the valve to the sealing position.

Choose the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes. Once the Cook Time finishes, allow for a natural pressure release for 5 minutes before quick-releasing any remaining pressure.

Carefully open the lid and serve the Moroccan lentil soup hot, garnished with fresh cilantro.


Nutritional Stats:

47g carbs

3g fat

10g protein

9g fiber