Cooked - Moroccan Instant Pot Lentils

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Moroccan Instant Pot Lentils

8.0

1 cup whole brown lentils (or green lentils; uncooked; note 1)

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; note 2)

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon garlic powder

¼ teaspoon cayenne (increase it for spicy, omit for non-spicy)

1 tablespoon maple syrup (brown sugar or honey work as well)

2 cups vegetable stock

1 tablespoon lemon juice

Parsley (optional)

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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🫘Lentil Dish

Cuisine🇲🇦Moroccan

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 34 weeks ago

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