Description
This Delicious Moroccan Instant Pot Lentils recipe offers a warm, hearty, and flavorful meal perfect for cozy nights. Combining aromatic Moroccan spices with wholesome lentils and vegetables, this dish is easy to prepare using an Instant Pot, making it both convenient and satisfying. The balance of spices like cinnamon, cumin, and smoked paprika with the natural sweetness of maple syrup and lemon juice brings an authentic and comforting taste to your table.
Ingredients
Scale
Legumes & Vegetables
- 1 cup Lentils (whole brown or green lentils preferred)
- 1 can Diced Tomatoes (14.5 oz, canned for convenience)
- 2 medium Carrots (diced)
- 1 medium Onion (diced)
- 2 stalks Celery (finely chopped)
- 1 medium Sweet Potato (diced; butternut squash can be substituted)
Spices & Seasonings
- 1 teaspoon Paprika (smoked paprika optional)
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 inch Ginger (fresh, peeled and grated or 1/2 teaspoon ground ginger)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (adjust to taste)
- 1 teaspoon Salt (optional, adjust as needed)
Liquids & Garnishes
- 2 tablespoons Maple Syrup (or honey for non-vegan option)
- 4 cups Vegetable Stock (or water)
- 2 tablespoons Lemon Juice (freshly squeezed, added before serving)
- 1 tablespoon Parsley (fresh, finely chopped, optional for garnish)
Instructions
- Prepare Ingredients: Rinse the lentils thoroughly under cold water and dice the carrots, onion, celery, and sweet potato into even pieces to ensure uniform cooking. Peel and grate the fresh ginger if using fresh.
- Combine Ingredients in Instant Pot: Add the rinsed lentils, diced tomatoes (with juice), carrots, onion, celery, sweet potato, and all the spices (paprika, cumin, cinnamon, ground cloves, ginger, onion powder, garlic powder, cayenne, and salt) into the Instant Pot. Pour in the vegetable stock and maple syrup. Stir gently to mix all the ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to the ‘sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ function and set to high pressure for 15 minutes.
- Natural Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully switch the valve to ‘venting’ to release any remaining pressure before opening the lid.
- Finish and Serve: Open the lid, give the lentils a good stir to combine all the flavors, and drizzle fresh lemon juice over the dish. Garnish with chopped parsley if desired. Serve warm as a comforting main dish or side.
Notes
- You can substitute butternut squash for sweet potato if preferred.
- Adjust the cayenne pepper according to your preferred spice level.
- Using fresh ginger adds more brightness, but ground ginger works well in a pinch.
- For a non-vegan version, replace maple syrup with honey.
- Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 2 months.
- This recipe is naturally gluten-free and vegetarian (or vegan if using maple syrup).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Instant Pot Pressure Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Moroccan lentils, Instant Pot lentils, vegetarian instant pot recipes, vegan dinner, cozy lentil stew, Moroccan spices, easy lentil recipe
