These Moroccan Instant Pot lentils are perfect for meal prep! They are vegan, gluten-free, freezer-friendly and delicious.
The Instant Pot is my hero when it comes to meal prep. It bulk preps so many ingredients and it gets dinner on the table quickly!
Today's Moroccan Instant Pot lentils are perfect for meal prep, and they are so. easy. to. make.
No sauteeing, minimal chopping, and they make a big batch (psst-leftovers freeze great!).
The most effort for this recipe is measuring out the spices, but I promise you: so worth it.
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Reasons to love these Moroccan Instant Pot lentils
- you can prep them ahead and freeze (as a freezer Instant Pot meal)
- you can cook, portion them out, and freeze (for easy lunches)
- they require no sauteeing, and minimal chopping
How to cook them
I specifically developed this Instant Pot lentils recipe to be as easy as possible to prepare. No sauteeing means that we can assemble ahead and freeze as an Instant Pot freezer meal, or get it into the pot cooking as quickly as possible.
- place all ingredients into a 6 quart Instant Pot or an 8 quart Instant Pot.
- set to cook on high pressure for 15 minutes.
- allow to naturally depressurize for 10 minutes.
- release remaining pressure, stir in lemon juice
See, I told you it was going to be easy 😉
How to assemble these as Instant Pot freezer meals
Instant Pot freezer meals are a staple in my freezer and they make cooking dinner SO easy!
Here's how it works:
- 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!)
- freeze for up to 3 months
- thaw completely before cooking as directed above
How simple is that?!
What kind of lentils can I use in this recipe? This recipe was tested with both whole brown lentils and green lentils. Either one works great! I have not tested with red lentils and suspect that they would overcook and become very mushy in this recipe.
Can I cook this in the slow cooker? Disclaimer here, I have not had a chance to test this in the slow cooker. If you try, I would double the cooking liquid and try low for 6-8 hours. Please let me know 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 most veggies 😉
- try stirring a few handfuls of spinach in after cooking
- try adding in some steamed cauliflower, green beans or zucchini before serving
- try adding in some frozen peas, kale, spinach or even cauliflower rice before serving
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:
- rice- we love it served with rice (see how to cook rice) or brown rice (see how to cook brown rice), or even with quinoa (see how to cook quinoa)
- naan bread- we grill up our naan bread right on our gas range before serving, it's perfect for scooping these lentils up
- side salad- this is a very hearty meal so if you do serve it with a side dish, make sure it's nice and light. I'd do a simple chopped salad with one of these 7 basic vinaigrettes
Tips & equipment
- I tested this recipe in my 8 quart Instant Pot and my 6 quart Instant Pot
- we portioned our leftovers out into my favorite 2 cup meal prep containers to freeze
- Looking for more vegan Instant Pot recipes? Check out this Instant Pot Chickpea Curry, this Instant Pot Wild Rice Pilaf and this Instant Pot Chickpea Chili
- 1 cup whole brown lentils (or green lentils; uncooked, un-soaked)
- 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)
- 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
Add after cooking
- 1 tablespoon lemon juice
- parsley (optional)
- Combine all ingredients except the lemon juice in the base of a 6 or 8 quart Instant Pot.
- 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.
- Stir in lemon juice and serve with rice, naan or quinoa.
- Leftovers keep in the fridge for up to 4 days or the freezer for up to 3 months.
For a freezer Instant Pot meal
- Assemble all ingredients except for the lemon juice in a heavy duty freezer bag, reusable silicone bag, or large meal prep container.
- Freeze for up to 3 months.
- Thaw completely before cooking as indicated above.
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