Moroccan Instant Pot Lentils

If you’ve ever wanted dinner to taste like you planned ahead (even when you absolutely did not), Moroccan Instant Pot Lentils are about to become your new best friend. This is the kind of meal that makes your kitchen smell like a tiny Marrakech spice shop… while you’re still in leggings answering emails and wondering where your other sock went.

We’re talking tender lentils, sweet potato cubes that turn perfectly soft, warm spices that feel like a hug, and a bright lemon finish that wakes everything up. It’s hearty, healthy-ish, and wildly satisfying—aka: the holy trinity of weeknight wins.

Why You’ll Love These Moroccan Instant Pot Lentils

• One pot, zero drama. Dump, press a button, and let your Instant Pot do its thing.
• Big flavor, pantry-friendly. Lentils + canned tomatoes + spices = magic.
• Meal prep hero. It reheats like a champ and tastes even better tomorrow.
• Comforting but not heavy. Cozy enough for winter, bright enough for any season.

Ingredients You’ll Need

Here’s everything for your Moroccan Instant Pot Lentils (no fancy stuff, I promise):

• 1 cup whole brown lentils or green lentils (uncooked)
• 1 (19 oz) can diced tomatoes (juices included)
• 2 carrots, peeled and chopped
• 1 onion, diced
• 2 ribs celery, chopped
• 4 cups sweet potato cubes (1 inch) — about 1 large or 2 small sweet potatoes
• 1 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp cayenne (optional; add more if you like heat)
• 1 Tbsp maple syrup (or brown sugar or honey)
• 2 cups vegetable stock

Add after cooking:

• 1 Tbsp lemon juice
• Parsley (optional, but it adds a fresh pop)

How to Make Moroccan Instant Pot Lentils

Step 1: Combine everything (except lemon)

Add all ingredients except the lemon juice to the stainless steel insert of your 6- or 8-quart Instant Pot.

Yes, all at once. No sautéing. No extra pans. Just a glorious “dump-and-go” moment.

Step 2: Pressure cook

Put the lid on, set the valve to Sealing, and pressure cook on High for 15 minutes.

Step 3: Natural release (don’t skip this part)

Let the Instant Pot naturally release pressure for 10 minutes. Then carefully release the remaining pressure.

This helps the lentils finish soaking up flavor without getting weirdly foamy or overexcited.

Step 4: Finish + serve

Stir in 1 tablespoon lemon juice right at the end. Taste and adjust salt or spice if needed.

Serve your Moroccan Instant Pot Lentils with:

• rice (classic and cozy)
• naan (because scooping is fun)
• quinoa (for the “I’m being responsible” vibe)

Chef Omar’s Cozy Spice Tips (So It Tastes Like You Know Things)

• Cut sweet potatoes evenly. 1-inch cubes cook best. If some are tiny and some are huge, you’ll get a mix of “silky” and “still crunching,” and nobody asked for that.
• Want it thicker? Let it sit 5–10 minutes after cooking. Lentils love to thicken up like they’re putting on a sweater.
• Want it soupier? Add a splash more stock at the end and stir. Easy fix.
• Spice level check: That cayenne is sneaky. Start with 1/4 teaspoon if you’re cautious. If you like heat, bump it up—just don’t blame me if you start sweating through your cozy cardigan.
• Don’t skip the lemon. It’s the “ta-da!” moment. Without it, the flavors are warm and nice. With it? They wake up and start dancing.

A Quick Little Story From My Kitchen

This recipe became a staple the night a couple friends “just happened to be nearby” (translation: they were hungry and hoping I’d feed them). I had lentils, canned tomatoes, sweet potatoes, and a spice drawer that has seen some things. Fifteen minutes in the Instant Pot later, everyone was hovering with bowls like it was a soup kitchen… and then asking for seconds like it was a five-star restaurant.

That’s my favorite kind of cooking: simple ingredients, bold flavor, and the kind of meal that makes people feel taken care of.

FAQs About Moroccan Instant Pot Lentils

Serve It Up and Savor the Moment

There’s something deeply satisfying about a bowl of Moroccan Instant Pot Lentils—warm spices, tender lentils, sweet potato goodness, and that bright lemon finish that makes every bite feel alive. It’s the kind of recipe that fits real life: busy days, hungry people, and a need for dinner to basically handle itself.

Make it once, and don’t be surprised if it lands on your “save forever” list. And if someone asks how you made it taste so good? Just smile mysteriously and say, “Oh, you know… Moroccan Instant Pot Lentils magic.”

Keep the Cozy Vibes Rolling (You’ll Love These Too)

If these Moroccan Instant Pot Lentils just earned a spot in your “comfort food, but make it flavorful” rotation, don’t stop now—there are more cozy, feel-good dinners waiting for you. Here are a few reader-favorite recipes with the same warm, homemade energy:

• Detox Moroccan Lentil Soup — Cozy, spiced, and perfect when you want something comforting that still feels light and fresh.
• Vegan Lentil Chili — Thick, hearty, and weeknight-friendly (aka dinner that tastes like you tried way harder than you did).
• Sweet Potato Lentil Shepherd’s Pie — Creamy, cozy layers that feel like a warm blanket in casserole form.
• Homemade Falafel — Crispy, fun, and made for dipping, stuffing, and snacking straight off the plate.

If you try this recipe (or any of these!), I’d love to hear what you think. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite dinner. Happy cooking!

Moroccan Instant Pot Lentils

---

• Author: Omar
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These Moroccan Instant Pot Lentils are cozy, warmly spiced, and packed with sweet potatoes, tomatoes, and tender lentils—an easy one-pot dinner that’s perfect for meal prep.

---

Ingredients

Scale 1x2x3x

• 1 cup whole brown lentils or green lentils (uncooked)

• 19 oz can diced tomatoes (with juices)

• 2 carrots, peeled and chopped

• 1 onion, diced

• 2 ribs celery, chopped

• 4 cups sweet potato cubes (1-inch; about 1 large or 2 small)

• 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 (optional; add more for spicy)

• 1 tablespoon maple syrup (or brown sugar or honey)

• 2 cups vegetable stock

Add after cooking:

• 1 tablespoon lemon juice

• Parsley (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add ingredients: Add everything to the Instant Pot except the lemon juice (and parsley, if using). Stir well.

2. Pressure cook: Close the lid, set valve to Sealing, and cook on High Pressure for 15 minutes.

3. Natural release: Let pressure release naturally for 10 minutes, then carefully release remaining pressure.

4. Finish & serve: Stir in lemon juice. Taste and adjust salt or spice if needed. Serve with rice, naan, or quinoa and top with parsley if you like.

Notes

Best lentils: Use whole brown or green lentils (they hold their shape). Red lentils will get much softer and more “stew-like.”

Sweet potato size matters: Keep cubes around 1 inch so they cook evenly.

Spice control: Skip cayenne for mild, or bump it up for heat.

Thicker or thinner: For thicker lentils, let sit 5–10 minutes after cooking. For thinner, stir in a splash of extra stock.

Storage: Refrigerate up to 4–5 days. Freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Instant Pot / Pressure Cooker
• Cuisine: Moroccan-Inspired

Nutrition

• Serving Size: 1 bowl (about 1 1/4 cups)
• Calories: 245 kcal
• Sugar: 9 g
• Sodium: 520 mg
• Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.7 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 10 g
• Protein: 11 g
• Cholesterol: 0 mg