Moroccan Instant Pot Lentils
Main Course
30 min
181 kcal / serving
Moroccan Instant Pot lentils made with sweet potato, tomatoes, carrots, and warming spices! Vegan comfort food at it's finest, this recipe is gluten-free, freezer-friendly, and delicious.
Ingredients
- 1 cupwhole brown lentils (or green lentils; uncooked; note 1)
- 19 ozcan of diced tomatoes (juices included)
- 2carrots (peeled and chopped)
- 1onion (diced)
- 2ribs celery (chopped)
- 4 cupssweet potato cubes (1 inch; 1 large or 2 small sweet potatoes; note 2)
- 1 teaspoonsalt
- 1 teaspoonpaprika
- 1 teaspooncumin
- ½ teaspooncinnamon
- ¼ teaspoonground cloves
- ¼ teaspoonground ginger
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- ¼ teaspooncayenne (increase it for spicy, omit for non-spicy)
- 1 tablespoonmaple syrup (brown sugar or honey work as well)
- 2 cupsvegetable stock
- 1 tablespoonlemon juice
- parsley ( optional)
Directions
- 1
Combine - all ingredients except the lemon juice in the stainless steel insert of a 6 or 8 quart Instant Pot.
- 2
Cook -Put the lid on, set the valve to 'sealing', and pressure cook on high for 15 minutes.
- 3
Natural pressure release - Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.
- 4
Serve - Stir in lemon juice and serve with rice, naan or quinoa.