Moroccan Sweet Potato & Lentil Stew

Moroccan Sweet Potato & Lentil Stew (from Instant Pot)

This recipe was made for the Instant Pot. If you have a pressure cooker you can follow these directions. If you don’t have a pressure cooker, scroll to the bottom for directions on how to cook this meal on the stove.

Ingredients:

  • 2 lg onion, diced
  • 6 cloves garlic, minced
  • Moroccan spice blend (below)
  • 2 sweet potato, peeled and cut into 1″ cubes
  • 4 carrots, peeled and diced
  • 2 stalk celery, chopped
  • 2 cups green or brown lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1/2 cup raisins
  • 2 cans diced tomatoes
  • Diced greens (optional)

Moroccan Spice Blend Ingredients:

  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 2 tsp paprika
  • 2 tsp cumin
  • 4 tsp coriander
  • 1/2 tsp ginger
  • 1 tsp black pepper
  • Pinch cloves
  • Pinch chili flakes

Instant Pot Directions:

  1. Sauté onions for 2-3 minutes in Instant Pot, adding broth or water in small amounts as needed so they don’t stick.
  2. Add garlic and cook for another minute.
  3. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two.
  4. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.
  5. Once pressure is released, take off lid and stir in tomatoes and the other half of the spices. Then stir in greens.
  6. Serve over brown rice or quinoa.

 

Stove Top Directions:

  1. Sauté onions for 2-3 minutes in vegetable broth or water, adding more broth or water in small amounts as needed so they don’t stick.
  2. Add garlic and cook for another minute.
  3. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two.
  4. Stir in lentils and broth. Bring to a boil, reduce the heat, and simmer 40 to 45 minutes until the sweet potatoes and lentils are tender.
  5. Stir in tomatoes and the other half of the spices and cook for 5 minutes, stirring often.
  6. Stir in greens and serve over brown rice or quinoa.

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