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a spiced Moroccan red lentil soup in a wide ceramic bowl, deep orange and topped with fresh cilantro and a swirl of harissa, on a warm terracotta tabletop with flatbread alongside, natural light, shallow depth of field, landscape orientation

Spicy Moroccan Lentil

Aromatic red lentil soup with a subtle spice from cumin, cinnamon, and a hint of harissa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1.5 cups red lentils rinsed
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp harissa paste
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 tsp salt
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Use Sauté mode to heat the oil, then cook the onion and carrots for 4 minutes until softened.
  2. Stir in garlic, tomato paste, cumin, cinnamon, and harissa and cook 1 minute until fragrant.
  3. Add the lentils, diced tomatoes, broth, and salt, stirring to combine.
  4. Seal and pressure cook on High for 12 minutes, then let it natural release for 5 minutes before a quick release.
  5. Stir well, taste for salt, and finish each bowl with fresh cilantro.

Notes

Add an extra spoon of harissa if you like real heat.