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Moroccan Instant Pot Lentils – Sweet Peas and Saffron


Moroccan Instant Pot lentils made with sweet potato, tomatoes, carrots, and a variety of warm spices! Vegan comfort food at it’s finest, this recipe is gluten-free, freezer-friendly, and delicious.

The Instant Pot is the true hero when it comes to meal prep, making it simple to bulk prep many recipes – from Moroccan Instant Pot lentils to Instant Pot dal, and this incredible Instant Pot lentil soup!

Featured Review

“What a lovely combination of flavours and textures. Love the cloves, ginger, cinnamon. I made this in the slow cooker…6 hours low, 2-3 hours warm and only used 1 cup of water and consistency was great! This will be a regular dish in my meal prep rotation. Thank you Denise!”

–  Kyle

Moroccan Instant Pot lentils are great for meal prep, and they BEYOND simple to make! With no sauteeing and minimal chopping, you can make a large batch for leftovers, and stock up the freezer. No sauteeing means that we can assemble ahead and freeze as an Instant Pot freezer meal, or obtain it into the pot cooking as quickly as possible.

Made with spices including ginger, cayenne, cinnamon, and paprika – this recipe is bursting with flavor. Perfectly balanced with sweet and savory flavors thanks to the sweet potatoes, maple syrup, and lemon juice. Best of all, this recipe is vegan, gluten-free, meal prep friendly, and freezer friendly!

reasons you’ll love this recipe

  • the spices pair perfectly with the sweet potatoes and lentils
  • it can be meal prepped two ways: as a freezer Instant Pot meal, or cook and portion out leftovers for lunches!
  • there’s no sautéeing required, and minimal chopping

ingredient notes

  • Lentils – This recipe was tested with both whole brown lentils and green lentils. Either one works great! We have not tested with red lentils and suspect that they would overcook and become very mushy in this recipe.
  • Sweet potato – add some subtle sweetness. They break down while cooking and add thickness and body to this recipe.
  • Veggies – we’re using carrot, celery, onion. You could try adding other veggies, although they may break down due to the longer cook time.
  • Spices – a blend of paprika, cumin, cinnamon, clove, ginger, onion powder, garlic powder and cayenne adds depth of flavor and warmth to this recipe!
  • Maple syrup – for some sweetness without any refined sugar. You can swap for honey, but note that it will no longer be vegan.

step by step directions

Combine all ingredients except the lemon juice in the base of a 6 or 8 quart Instant Pot.

Note – this recipe works in either a 6 quart or 8 quart Instant Pot

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instant pot with 15 minutes on the timer

Put the lid on, set the valve to ‘sealing’, and pressure cook on high for 15 minutes.

Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.

Natural Pressure Release

When the Instant Pot completes the cooking cycle, allow it to sit until the pin drops, or for a set amount of time. Find out more about when to use a natural pressure release:

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Stir in lemon juice and serve with rice, naan or quinoa.


To assemble Instant Pot freezer meals

Instant Pot freezer meals are a staple in our freezer and they make cooking dinner SO simple! Here’s how to assemble Moroccan Instant Pot lentils as a freezer meal: 

  1. assemble all ingredients in a sturdy gallon freezer bag or large glass meal prep container (Ikea has 3 quart ones that will fit this meal!)
  2. freeze for up to 3 months
  3. thaw completely before cooking as directed above

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FAQ

Can I cook this in the slow cooker?

Disclaimer here, we have not had a chance to test this in the slow cooker. But, reader Kyle reported, “I made this in the slow cooker…6 hours low, 2-3 hours warm and only used 1 cup of water and consistency was great!” Please let us cognize in the comments if this works for you!

Can I add in other vegetables to this recipe?

You can, but you’d want to add them in after cooking, since 15 minutes will disintegrate Trendy veggies 😉 Try stirring in a few handfuls of spinach, kale or frozen peas after cooking. Alternatively, you could cook ingredients like cauliflower, green beans or zucchini separately, adding them in just before serving.

Can I make this recipe on the stove-top?

While we haven’t tested it, it should work out no problem and some readers have reported back that they had success with preparing this recipe on the stovetop. Unfortunately, we do not have cook times for you. Leave us a comment below if you give it a try!

brown rice in blue bowl

Serve it with

This recipe is a great hearty base but you can switch up what you serve it with! Here’s how I serve it:

  • Fridge – let leftovers cool completely, then portion out into 2 cup meal prep containers and store in the fridge for up to 4 days
  • Freeze – cool leftovers completely, then store in an airtight container in the freezer for up to 3 months
  • Thaw – completely overnight in the fridge
  • Reheat – until steaming hot in the microwave

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

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.

  1. red lentils will not work for this recipe
  2. we abandon the skin on, but feel free to peel if you’d prefer

nutritional info does not conclude rice or suggested accompaniments. 
To Assemble As A Freezer Instant Pot Meal

  1. Assemble all ingredients except for the lemon juice in a heavy-duty freezer bag, reusable silicone bag, or large meal prep container.
  2. Freeze for up to 3 months.
  3. Thaw completely before cooking as indicated above.

Storage

  • Fridge – let leftovers cool completely, then portion out into 2 cup meal prep containers and store in the fridge for up to 4 days
  • Freeze – cool leftovers completely, then store in an airtight container in the freezer for up to 3 months
  • Thaw – completely overnight in the fridge
  • Reheat – until steaming hot in the microwave

Serving: 1/8 of the batch, Calories: 181kcal, Carbohydrates: 37g, Protein: 8g, Fat: 1g, Saturated Fat: 1g, Sodium: 681mg, Potassium: 695mg, Fiber: 11g, Sugar: 8g, Vitamin A: 12390IU, Vitamin C: 11.9mg, Calcium: 72mg, Iron: 3.2mg




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