This Moroccan Instant Pot Lentils recipe is your go-to for a warm, satisfying, and nutrient-packed meal that’s ready with almost no effort.
With a fragrant blend of spices, sweet potatoes, lentils, and vegetables, this one-pot vegan dinner is comforting and cozy—perfect for meal prep or a quick weeknight dinner.
Whether you serve it with rice, naan, or quinoa, these Moroccan lentils deliver complex flavor in a simple, fuss-free way.
Why You’ll Love This Recipe
One-pot convenience – Made entirely in the Instant Pot
Loaded with flavor – From the blend of bold Moroccan spices
Naturally vegan & gluten-free – Wholesome and allergy-friendly
Great for batch cooking – Freezes and stores beautifully
Versatile – Serve with grains, flatbread, or just as-is
Nourishing – Packed with plant-based protein and fiber
What You’ll Need (Ingredient Highlights)
Brown or green lentils – Hearty, protein-rich base
Sweet potatoes – Add sweetness and creamy texture
Diced tomatoes – Provide body and acidity to the stew
Carrots, celery, onion – Classic aromatic base for depth
Vegetable stock – Flavorful liquid for pressure cooking
Cumin, paprika, cinnamon – The signature Moroccan spice trio
Cloves, ginger, garlic & onion powder – Layers of warm, earthy flavor
Cayenne – Optional, for a touch of heat
Maple syrup – Adds subtle balance to the savory spices
Lemon juice – Brightens and balances everything
Fresh parsley – Optional garnish for color and freshness
Pro Tips Before You Start
Use whole lentils, not split – They hold their shape under pressure
Dice sweet potatoes into even 1-inch cubes – For uniform cooking
Want it spicier? Increase the cayenne pepper
Let the pressure release naturally for 10 minutes – It deepens the flavor
Make a double batch – It freezes beautifully for future meals
How to Make Moroccan Instant Pot Lentils
Step 1: Combine All Ingredients
In the stainless-steel insert of a 6 or 8-quart Instant Pot, combine:
1 cup uncooked brown or green lentils
19 oz can of diced tomatoes (with juices)
2 peeled and chopped carrots
1 diced onion
2 chopped celery ribs
4 cups sweet potato cubes (from 1 large or 2 small sweet potatoes)
1 tsp salt, 1 tsp paprika, 1 tsp cumin
½ tsp cinnamon, ¼ tsp cloves, ¼ tsp ground ginger
1 tsp each of onion powder and garlic powder
¼ tsp cayenne pepper (optional)
1 tbsp maple syrup
2 cups vegetable stock
Step 2: Pressure Cook
Secure the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
Step 3: Natural Pressure Release
Allow the Instant Pot to release pressure naturally for 10 minutes.
Then, turn the valve to venting to release the rest.
Step 4: Finish and Serve
Stir in 1 tbsp lemon juice to brighten the flavors.
Serve warm, optionally garnished with fresh parsley.
Enjoy with a side of rice, quinoa, or warm naan bread.
What to Serve With Moroccan Instant Pot Lentils
Steamed rice – Absorbs all the delicious spiced broth
Quinoa – Adds nutty texture and extra protein
Naan or pita – Great for scooping and dipping
Cucumber salad – A cool, refreshing contrast
Roasted cauliflower – To round out a Moroccan-inspired plate
Variations / Substitutions
Swap maple syrup for honey or brown sugar (note: honey is not vegan)
Add chickpeas or spinach for extra protein and greens
Use red lentils only if you want a thicker, stew-like texture (they break down easily)
Don’t like spice? Skip the cayenne
Prefer stovetop? Simmer on low for 35–40 minutes until lentils and potatoes are tender
Storage & Reheating Tips
Fridge – Store in an airtight container for up to 4 days
Freezer – Freeze in individual portions for up to 3 months
Reheat – Warm gently in a pot or microwave with a splash of water or stock
Leftover ideas – Add to wraps, spoon over baked potatoes, or mix into grain bowls
FAQs
Can I use red lentils?
Yes, but note they cook faster and break down, resulting in a thicker, more stew-like texture.
Is this dish spicy?
It has a mild warmth from cayenne. For no spice, just leave it out.
Can I double the recipe?
Yes! Just be sure not to fill past the Instant Pot’s max line.
What if I don’t have an Instant Pot?
Simmer all ingredients on the stovetop for 35–40 minutes until tender.
Is it freezer-friendly?
Absolutely. Cool completely before freezing in containers.
Can I add protein?
Sure! Try chickpeas, lentils + tofu, or even shredded chicken (if not vegan).
Final Thoughts
These Moroccan Instant Pot Lentils are proof that plant-based cooking can be bold, rich, and deeply satisfying.
With just a handful of pantry ingredients and a fragrant spice blend, you get a one-pot meal that feels special without the effort.
Keep it in your rotation for cozy nights, healthy lunches, or freezer-ready meal prep.
