Description
Moroccan Instant Pot lentils made with sweet potato, tomatoes, carrots, and warming spices! Vegan comfort food at its finest, this recipe is gluten-free, freezer-friendly, and delicious.
Ingredients
Scale
- 1 cup whole brown lentils or green lentils, uncooked
- 19 oz can of diced tomatoes, juices included
- 2 carrots, peeled and chopped
- 1 onion, diced
- 2 ribs celery, chopped
- 4 cups sweet potato cubes, 1 inch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1 tablespoon maple syrup
- 2 cups vegetable stock
- 1 tablespoon lemon juice
- parsley (optional)
Instructions
- Combine: Combine all ingredients except the lemon juice in the stainless steel insert of a 6 or 8 quart Instant Pot.
- Cook: Put the lid on, set the valve to ‘sealing’, and pressure cook on high for 15 minutes.
- Natural pressure release: Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.
- Serve: Stir in lemon juice and serve with rice, naan or quinoa.
Notes
Red lentils will not work for this recipe as they become too mushy. For freezer meals: assemble all ingredients except lemon juice in a freezer bag, freeze up to 3 months, and thaw completely before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 181 kcal
- Sugar: 8 g
- Sodium: 681 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Moroccan lentils, Instant Pot, vegan, gluten-free, meal prep, freezer-friendly