Moroccan Instant Pot Lentils
These Moroccan Instant Pot Lentils are rich, hearty, and loaded with warm spices, sweet potatoes, and lentils—all made effortlessly in one pot. Naturally vegan, gluten-free, and meal prep–friendly, this comforting dish is perfect served over rice, quinoa, or with warm naan.
Ingredients
- 1 cup whole brown or green lentils uncooked
- 19 oz can diced tomatoes juices included
- 2 carrots peeled and chopped
- 1 onion diced
- 2 ribs celery chopped
- 4 cups sweet potato cubes 1 inch; ~1 large or 2 small
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp cayenne pepper optional
- 1 tbsp maple syrup
- 2 cups vegetable stock
- After cooking:
- 1 tbsp lemon juice
- Parsley optional
Instructions
- Combine all ingredients (except lemon juice) in Instant Pot.
- Pressure cook on high for 15 minutes.
- Allow 10-minute natural pressure release, then quick release.
- Stir in lemon juice and serve with rice, quinoa, or naan.
- See full steps with tips & photos → https://p4pd.org/moroccan-instant-pot-lentils/
Notes
- Don’t skip the lemon juice—it balances the sweetness and spices beautifully.
- You can use butternut squash instead of sweet potatoes for a variation.
- For added greens, stir in a handful of spinach after cooking and let wilt.
- Freezes well—cool completely before storing in freezer-safe containers for up to 3 months.