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.