Can I use red lentils instead of brown or green?

You can , but red lentils cook faster and break down more, so you’ll get a mushier, stew-like texture. If that’s your vibe, reduce cook time (around 8–10 minutes) and keep an eye on it.

How long do these Moroccan Instant Pot Lentils last in the fridge?

About 4–5 days in an airtight container. The flavors deepen over time, so day two is basically a gift.

Yes! Freeze in portions for up to 3 months . Thaw overnight in the fridge, then reheat with a splash of stock to loosen it up.

What can I add for extra protein?

Chickpeas are fantastic (stir in after cooking), or serve with a dollop of Greek yogurt on top if you’re not keeping it vegan.

Only if you want it to be. The cayenne is optional, and you control the heat.

Moroccan Instant Pot Lentils: 1 Cozy, Powerful Bowl

Name: Moroccan Instant Pot Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan-Inspired
Ingredients: 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; 1 tablespoon lemon juice; Parsley (optional)

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

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)

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Instructions

Add ingredients: Add everything to the Instant Pot except the lemon juice (and parsley, if using). Stir well.
Pressure cook: Close the lid, set valve to Sealing, and cook on High Pressure for 15 minutes.
Natural release: Let pressure release naturally for 10 minutes, then carefully release remaining pressure.
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