Description
Moroccan Lentil Soup, stove top and instant pot versions.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 (12–14 oz) package Pederson’s Farms Smoked Sausage, sliced into ¼-inch rounds *optional
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 bay leaf
- ½ cup long-grain white rice
- 1½ cups dry brown or green lentils, rinsed (no soaking required)
- 1 (14.5 oz) can diced tomatoes
- 7 cups beef bone broth
- 1½ tsp sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- Juice of ½–1 lemon
- Fresh chopped cilantro or parsley, for serving
Instructions
Instant Pot Moroccan Lentil & Sausage Soup
Instructions
- Press Sauté on the Instant Pot. Add the olive oil and sliced sausage. Cook for 3–5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a plate and set aside.
- Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Add the cumin, coriander, ginger, turmeric, cinnamon, and bay leaf. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in about ½ cup of the beef bone broth, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot. Stir in the remaining broth, rice, lentils, diced tomatoes, salt, and pepper.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Remove the bay leaf. Stir in the fresh lemon juice and adjust the seasoning with additional salt and pepper, if needed.
- Ladle into bowls and garnish with fresh cilantro or parsley. Serve with warm sourdough or naan.
Stovetop Moroccan Lentil & Sausage Soup
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the sliced sausage and cook for 3–5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a plate and set aside.
- Add the onion, carrots, and celery to the pot. Cook for 5–7 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the cumin, coriander, ginger, turmeric, cinnamon, and bay leaf. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in about ½ cup of the beef bone broth, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot. Stir in the remaining broth, rice, lentils, diced tomatoes, salt, and pepper.
- Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until the lentils and rice are tender. If the soup becomes thicker than you’d like, stir in additional broth or water until it reaches your desired consistency.
- Remove the bay leaf. Stir in the fresh lemon juice and adjust the seasoning with additional salt and pepper, if needed.
- Garnish with fresh cilantro or parsley before serving.
Notes
- No soaking is required for brown or green lentils.
- Leftovers will thicken as they cool. Add a splash of broth or water when reheating.
- Stir in a few handfuls of baby spinach during the last few minutes of cooking for an easy boost of greens.
- Fresh lemon juice is the finishing touch that brightens the warm Moroccan spices and brings the flavors together.
- Prep Time: 15 mins
- Cook Time: 30 mins, stove 50 mins
- Category: Dinner
- Cuisine: Moroccan-Inspired