Description
A flavorful and hearty Moroccan-inspired lentil stew cooked effortlessly in an Instant Pot. This recipe combines whole brown lentils, sweet potatoes, and a blend of aromatic spices, creating a delicious and nutritious meal perfect for weeknight dinners or meal prep.
Ingredients
Lentil Stew Ingredients
- 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 large or 2 small sweet potatoes)
- 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 pepper (increase for spicy, omit for non-spicy)
- 1 tablespoon maple syrup (brown sugar or honey can be used as substitutes)
- 2 cups vegetable stock
- 1 tablespoon lemon juice
- Parsley (optional, for garnish)
Instructions
- Combine Ingredients: Place all ingredients except the lemon juice into the stainless steel insert of a 6 or 8 quart Instant Pot. Ensure everything is evenly distributed in the pot.
- Cook Under Pressure: Secure the Instant Pot lid, set the valve to ‘sealing’, and pressure cook on high for 15 minutes. This method softens the lentils and melds the spices perfectly.
- Depressurize: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes to maintain texture and flavor.
- Release Remaining Pressure: Carefully turn the valve to ‘venting’ to release any remaining steam before opening the lid.
- Finish and Serve: Stir in the lemon juice for brightness. Serve the lentil stew hot alongside rice, naan, or quinoa. Garnish with parsley if desired.
Notes
- Use brown or green lentils as indicated; red lentils will cook faster but may become mushy.
- Adjust cayenne pepper to suit your spice preference or omit for mild flavor.
- Maple syrup, brown sugar, or honey can be used interchangeably to balance the acidity of the tomatoes.
- Natural pressure release helps retain the texture of sweet potatoes and lentils, preventing overcooking.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup/Stew
- Method: Instant Pot
- Cuisine: Moroccan
