While I’ve made this Moroccan Red Lentil Soup in my Instant Pot, I’ve also listed the steps (below) to make it in your Slow Cooker. Either way you make it, this recipe has low prep time and makes a whole batch of cold weather warming deliciousness! 

This soup is student-friendly, gluten-free, suitable for celiacs or those following gluten-reduced diets, vegetarian and vegan. Added bonus? You can serve it for New Year’s Eve to get your lucky lentils! Looking for more Ras El Hanout recipes? Check out Moroccan Lamb, Slow Cooker Moroccan SToup, Rockin’ Moroccan Chicken, Summer Pearl Salad, and Moroccan Chickpeas. Looking for more lentil recipes? Check out Lucky Lentil Soup, Instant Pot Lentil Sloppy Joes, Red Lentil Ragu and Curried Cauliflower Lentil Coconut Soup.

Prep time: 5 minutes; Cook time: 12 minutes (+ 15 minutes to get to pressure + 3 minutes for quick release); Serves: 6 – 8 people

What you need:

• 2 cups red lentils, rinsed until water runs clear
• 1 1/2 cups chopped carrots 
• 1 onion, diced
• 5 cloves garlic (I had 2 monster-sized cloves, which is why 3 are shown)
• 1 28 oz (796 ml) can diced tomatoes
• 1 1/2 tbsp Ras El Hanout
• 1/2 tsp crushed red pepper flakes (+ some for garnish)
• 4 cups vegetable stock (or chicken stock)
• 1 1/2 tbsp olive oil
• 1/4 tsp salt (+ to taste)
• 1/8 tsp pepper (+ to taste)
• yogurt or sour cream (garnish – omit for vegan)

What you do:

• Put your Instant Pot on SAUTÉ, when it shows “HOT”, add the olive oil and the onions and garlic

• Stir for 2 minutes
• Add the chopped carrots, stir for 3 minutes

• “CANCEL”, then add the spices and stir about one minute

• Add about 1/2 cup of the stock, stir to scrape up all the brown bits on the bottom

• When the bottom is scraped clean, add the rest of the stock
• Add the lentils and stir

• Add the diced tomatoes

• Seal and set to “MANUAL PRESSURE” for 4 minutes
• When it finishes cooking, “QUICK RELEASE” and open lid
• Puree with an immersion blender until smooth

• Garnish with yogurt or sour cream, green onions and red pepper flakes

• Enjoy!

• Winter warmer!

• Healthy and filling!

• Gluten-free and vegetarian

To make in a slow cooker:

Prep time: 5 minutes; Cook time: 12 minutes (6 – 8 hours); Serves: 6 – 8 people

• Set a medium saucepan on the stove, add the olive oil and the onions and garlic and cook on medium-high
• Stir for 2 minutes, until translucent
• Add the chopped carrots, stir for 3 minutes
• Add the spices and stir about one minute
• Add about 1/2 cup of the stock, stir to scrape up all the brown bits on the bottom
• Put in your SLOW COOKER
• Add the rest of the stock
• Add the lentils and stir
• Add the diced tomatoes
• Seal and set to “LOW” for 6-8 HOURS
• Puree with an immersion blender until smooth
• Garnish with yogurt or sour cream, green onions and red pepper flakes
• Enjoy!

Yield: 6 - 8

Moroccan Red Lentil Soup (Instant Pot and Slow Cooker)

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 18 minutes

Total Time: 35 minutes

A Moroccan spiced Red Lentil soup that you can cook using either your Instant Pot or Slow Cooker. Perfect for those colder days!

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Ingredients

• 2 cups red lentils, rinsed until water runs clear
• 1 1/2 cups chopped carrots 
• 1 onion, diced
• 5 cloves garlic (I had 2 monster-sized cloves, which is why 3 are shown)
• 1 28 oz (796 ml) can diced tomatoes
• 1 1/2 tbsp Ras El Hanout
• 1/2 tsp crushed red pepper flakes (+ some for garnish)
• 4 cups vegetable stock (or chicken stock)
• 1 1/2 tbsp olive oil
• 1/4 tsp salt (+ to taste)
• 1/8 tsp pepper (+ to taste)
• yogurt (garnish - omit for vegan)

Instructions

1. Put your Instant Pot on SAUTÉ, when it shows "HOT" add the olive oil and the onions and garlic
2. Stir for 2 minutes
3. Add the chopped carrots, stir for 3 minutes
4. "CANCEL" then add the spices and stir about one minute
5. Add about 1/2 cup of the stock, stir, to scrape up all the brown bits on the bottom
6. When the bottom is scraped clean, add the rest of the stock
7. Add the lentils and stir
8. Add the diced tomatoes
9. Seal and set to "MANUAL PRESSURE" for 4 minutes
10. When it finishes cooking "QUICK RELEASE" and open lid
11. Puree with an immersion blender until smooth
12. Garnish with yogurt or sour cream, green onions and red pepper flakes
    
    
    SLOW COOKER OPTION:
    
    Set a medium saucepan on the stove,  and cook on Medium-High, add the olive oil and the onions and garlic
    Stir for 2 minutes, until translucent
    Add the chopped carrots, stir for 3 minutes
    Add the spices and stir about one minute
    Add about 1/2 cup of the stock, stir, to scrape up all the brown bits on the bottom
    Put in your SLOW COOKER
    Add the rest of the stock
    Add the lentils and stir
    Add the diced tomatoes
    Seal and set to "LOW" for 6-8 HOURS
    Puree with an immersion blender until smooth
    Garnish with yogurt or sour cream, green onions and red pepper flakes
    Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 226Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 1470mgCarbohydrates: 40gFiber: 18gSugar: 22gProtein: 12g