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Moroccan Mushroom & Lentil Soup Recipe

Moroccan Mushroom & Lentil Soup

Moroccan Mushroom & Lentil Soup

Graham Sharman
Course Lunch, Main Course, Starter
Cuisine Mediterranean
Servings 4

Equipment

  • Instant Pot Multi Pressure Cooker

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 finely chopped
  • ½ medium onion finely chopped
  • 230 g chestnut mushrooms finely chopped
  • 400 g can green lentils drained and rinsed
  • 1 medium carrot diced
  • 1 celery stick diced
  • 1 medium courgette diced
  • 50 g green beans trimmed and cut in half
  • 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.
Keyword Instant Pot, Official Recipe Contributor, vegan, vegetarian