Description
Moroccan Instant Pot Lentils with sweet potato, vegetables, and warming spices. A vegan, gluten-free comfort food dinner that freezes well.
Ingredients
Scale
- 1 cup whole brown or green lentils
- 19 oz diced tomatoes
- 2 carrots
- 1 onion
- 2 ribs celery
- 4 cups sweet potato cubes
- 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
- 1 tablespoon maple syrup
- 2 cups vegetable stock
- 1 tablespoon lemon juice
- Parsley
Instructions
- Rinse lentils and chop vegetables.
- Add all ingredients except lemon juice to Instant Pot.
- Seal lid and cook on high pressure for 15 minutes.
- Allow natural release for 10 minutes, then release pressure.
- Stir in lemon juice and serve.
Notes
- Do not use red lentils.
- Leave sweet potato skins on if desired.
- Nutrition does not include rice or sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 8g
- Sodium: 681mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 8g
- Cholesterol: 0mg