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Moroccan Lentil Stew ProfusionCurry

Moroccan Lentil Stew-Vegan, GF , InstantPot

Moroccan Lentil Stew is hearty, comforting dinner that is easy to prepare in InstantPot. It's vegan, glutenfree, delicious and healthy.

Course dinner, Main Course
Cuisine Mediterranean
Keyword Dinner, GlutenFree, Healthy, Instantpot, Vegan
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Author Prajakta @ ProfusionCurry

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced or pressed
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 2 sweet potatoes peeled and cubed into chunks
  • 1 cup packed spinach - fresh or frozen
  • 1 red bell pepper- chopped
  • 1.5 cup green or brown lentils washed and rinsed
  • 4 cups low sodium vegetable broth or water
  • 1 tbsp lemon juice and lemon wedges for serving
  • Chopped cilantro or parsley and jalepeno peppers for garnish

For Seasoning

  • 1 bay leaf
  • 1 tablespoon coriander-cumin powder
  • 1 teaspoon curry powder or more to taste
  • 1 teaspoon 21 seasoning salute all purpose seasoning mix
  • ½ teaspoon each turmeric and smoked paprika
  • 1/4 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • Salt and pepper per taste

Instructions

InstantPot Directions

  1. Turn on the Sauté button on your Instant Pot and add the oil. When heated, add the onions and sauté for 2-3 minutes until slightly translucent.
  2. Add garlic and continue to saute for a minute. Add carrots, celery, sweet potatoes and bell pepper. Dump all the ingredients listed under the seasoning. Mix well. Add washed lentils. Stir well so everything is coated and mixed well. Stir in vegetables broth or water. Check the taste of the seasoning.
  3. Press Cancel. Close the InstantPot lid with vent in sealing position. Select MANUAL and choose 12 minutes. InstantPot will come to pressure and do the cooking.
  4. When it beeps after cooking, wait for 10 minutes on KEEP WARM timer and then release the leftover pressure manually. Carefully open the lid.
  5. Stir in spinach and lemon juice . Mix well. Using a ladle, pour the stew into each serving bowl. Garnish with cilantro or parsley leaves. Serve warm. Enjoy your delicious creation!!
  6. Cook on the stove top instead. Just follow the instructions as above, but use a large stockpot or Dutch oven and simmer on medium low until the lentils are soft and sweet potatoes are tender when you poke them with a fork. Serve warm. Enjoy your delicious creation!!