Description
A cozy and flavorful Moroccan-inspired lentil stew, made entirely in the Instant Pot with warming spices, sweet potatoes, and hearty lentils. Perfect for vegan meal prep and gluten-free diets.
Ingredients
1 cup uncooked whole brown or green lentils (do not use red lentils)
1 can (19 oz) diced tomatoes with juice
2 carrots, peeled and chopped
1 onion, diced
2 celery stalks, chopped
4 cups sweet potatoes, cubed (1 large or 2 small)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne pepper (adjust to taste)
1 tablespoon maple syrup (or brown sugar)
2 cups vegetable broth
1 tablespoon lemon juice (added after cooking)
Chopped parsley for garnish (optional)
Instructions
1. In the stainless steel insert of a 6 or 8-quart Instant Pot, add all ingredients except the lemon juice and parsley.
2. Secure the lid, set the valve to “sealing,” and cook on high pressure for 15 minutes.
3. Allow the pot to naturally release pressure for 10 minutes, then carefully release any remaining pressure.
4. Stir in the lemon juice. Serve hot with rice, naan, or quinoa. Garnish with parsley if desired.
Notes
Do not use red lentils, as they become too soft for this dish. For extra flavor, serve with a squeeze of additional lemon or a dollop of coconut yogurt. This recipe freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: One-Pot & Easy Meals
- Method: Pressure Cooker
- Cuisine: Moroccan