Instant pot Moroccan lentil soup

Today we’re whipping up a delicious Instant pot Moroccan Lentil soup recipe that is not just packed with flavors, but also with protein and fiber.

If you are a fan of creamy lentil soups which have lots of flavors and which are hearty and comforting, I suggest you give this one a try… I promise you won’t be disappointed!

It is going to quickly become your new favorite – especially if you love warm spices! Make a big batch of it and save half for later!

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Notes –

I like cooked kale in soups. But if you want crunch, you can add it later, with coconut milk.
Be sure your lentils aren’t too old. Although lentils don’t “go bad” like a lot of other ingredients, if your lentils are old, they won’t soften properly.
You can use green lentils instead of brown lentils in this recipe.
Cinnamon powder is the main ingredient so don’t skip it.
You can have this soup on its own. My personal favorite is to eat it with rice. But you can eat with warm pita bread, Tandoori roti, or naan and some salads.
If you are planning to meal prep this recipe, I’d recommend storing the portions individually with all the toppings except yogurt in an air-tight container. This stays good for about 4 to 5 days in the fridge. Make sure you are using glass containers so that you can heat them without worrying about plastic!
You can keep it in the fridge for 4 – 5 days and reheat it as you want. You can also freeze this soup. Store it in the size servings you plan to eat. If you want a meal for 1, freeze one portion. That way you’ll only end up thawing what you need.
You can reheat this soup in the microwave or on the stovetop until warm.
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Detailed recipe is on www.cookingcarnival.com