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overhead shot of glass meal prep container filled with moroccan instant pot lentils and rice
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4.83 from 40 votes

Moroccan Instant Pot Lentils

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.
Prep Time15 mins
Cook Time15 mins
Pot coming to pressure & depressurizing20 mins
Total Time50 mins
Course: Main Course
Cuisine: Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 181kcal


  • 1 cup whole brown lentils or green lentils; uncooked; note 1
  • 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; note 2
  • 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 stainless steel insert of a 6 or 8 quart Instant Pot.
  • Cook -Put the lid on, set the valve to 'sealing', and pressure cook on high for 15 minutes.
    instant pot with 15 minutes on the timer
  • Natural pressure release - Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.
  • Serve - Stir in lemon juice and serve with rice, naan or quinoa.
    overhead shot of glass meal prep container filled with moroccan instant pot lentils and rice


  1. red lentils will not work for this recipe
  2. we leave the skin on, but feel free to peel if you'd prefer
nutritional info does not include 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.
  • 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