Moroccan Lentil Soup in the Instant Pot

Moroccan lentil soup is one of my go-to dishes when I want something warm and comforting that is quick, easy, and budget friendly!

two bowls of moroccan lentil soup sitting on a wood cutting board with pieces of baguette beside them

This Moroccan Lentil Soup is quite possibly one of my favorite recipes that I have ever come up with. It is the trifecta of cheap, easy, and super tasty. What more could you ask for?

This recipe uses butternut squash, lentils, potatoes, and carrots. You can peel and dice a squash, or do what I usually do, and buy it already cubed up in the frozen section.

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I have been faithfully meal planning every week for quite a while now. And while it has helped me stay on budget, without fail there are meals I never end up making. Whether I had a long day at work and don't feel like cooking, or the recipe just isn't what we are in the mood for, I always have extra ingredients I don't use. I love butternut squash, but let's get real. It is a pain in the drain to peel and dice. Even though it has a really long shelf life, I have thrown more than one squishy squash away because I didn't get to it in time.

Whenever I have a squash that I need to use up, this moroccan lentil soup goes on my menu. While this is one of my go-to meals for when the budget is tight, the taste is anything but poor. It has big flavor and makes excellent comfort food when served with a crusty baguette.

I use green lentils in this recipe. You can use red but they will not retain their shape and will contribute to a thick, stew consistency. Also, Garam Masala is a spice I have trouble finding locally, so I will occasionally order it from Amazon.

1 T of salt may seem like a lot, but keep in mind we are adding a lot of unseasoned ingredients as well as water (instead of broth) so it will not seem overly salty. In fact, I often add more salt after I am done cooking this dish.

a white bowl of moroccan lentil soup with a piece of baguette beside it

What is Moroccan Cuisine Like?

Moroccan food has influences from Berber, Andalusi, Mediterranean, and Arab cuisines. To me it is like a wonderful blend that is reminiscent of Indian food meets the Mediterranean. Think chickpeas, dates, butternut squash, warm, and rich spices.

How to Make Moroccan Lentil Soup

The best part (in my opinion) about this soup is that it can be made in the Instant Pot. It is a matter of chopping up the ingredients, throwing them in the Instant Pot, and then enjoying dinner in about a half an hour. The worst part is chopping up the butternut squash, as peeling that tough skin can be a workout, but if you have a bag of frozen squash this soup is ready in less than 10 minutes.

Chop up 3 peeled potatoes, 3 carrots, and one butternut squash and toss them in the Instant Pot with 1 C dry lentils, 1 can of chickpeas, 1 t cumin, 2 T Garam Masala, 1 T salt, and 6 C of water. Set on manual for 10 minutes, with 10 minutes of natural release. Add any additional salt to taste.

I like to serve this soup with a baguette, but this would also be great with a crusty sourdough!

What if I Don't Have an Instant Pot?

If you don't have an Instant Pot you can make this soup on the stove stop. Bring the ingredients to a boil, and then simmer until the potatoes and carrots are fork tender. But seriously, get an Instant Pot - they are life-changing!

Pinterest graphic for moroccan lentil soup
bowl of moroccan lentil soup on a white table with a spoon and cutting board and baguette

Moroccan Lentil Soup


  • 1 Instant Pot


  • 1 C Dry Lentils
  • 1 can Chickpeas
  • 3 Diced, peeled potatoes
  • 3 Chopped Carrots
  • 1 Butternut Squash, cubed (or 1 package of frozen)
  • 1 t Cumin
  • 2 T Garam Masala
  • 1 T salt
  • 6 C Water


  • Add ingredients to Instant Pot and set for 10 minutes, with 10 minutes of natural release. The potatoes and carrots should be fork-tender. Add any additional salt to taste.

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