Skip to Recipe
I was recently on a really strict diet that had a LOT of rules for what I could and could not eat, and when. In these types of situations, you try to find things that pack a big flavor punch without a lot of added fat. I came across this recipe for a Moroccan Lentil Soup during my frantic search for foods that wouldn’t bore me to tears on fat-free days. And, making it in the Instant Pot makes it a cinch! I does come out more like a stew than a soup when made in the Instant Pot, though. I don’t mind this at all, but you can also add more broth or stock at the end if you prefer some extra liquid.
Chopping your vegetables is the most difficult part of this Moroccan Lentil Stew. Once that’s done, making this recipe is a breeze. Just add all of your chopped veggies (minus the spinach), lentils, and spices into your pot. Then, pour your broth or stock in and give it a gentle stir. Seal the pressure cooker, and cook this on Manual (High Pressure) for 10 minutes. Once the time is up, let the pressure release naturally, then open it up and sir in the chopped spinach. Once the spinach has wilted, it’s ready to serve.
Pressure Cooker Moroccan Lentil Stew
- 1 lb. sweet potatoes, peeled and cut into medium chunks
- 1 cup carrots, chopped
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 red bell pepper, diced
- 6 cloves garlic, crushed
- 1 1/2 cups green or brown lentils, rinsed and picked over
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp curry powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- ⅛ teaspoon ground nutmeg
- 2 quarts chicken broth or stock (can also use vegetable)
- 5oz baby spinach, roughly chopped
- salt and pepper to taste
- lemon wedges (for serving)
Combine all of the ingredients (except the spinach) in the liner of your electric pressure cooker. Stir gently to combine. Seal and set to cook on Manual (High Pressure) for 10 minutes. When the time is up, allow the pressure to release naturally. Open the pressure cooker and stir in the chopped spinach until wilted and combined. Serve hot with a squeeze of lemon juice.