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Moroccan Sweet Potato & Lentil Stew (Instapot)


  • 1 lg onion diced
  • 3 cloves garlic minced
  • *Moroccan Spice Blend below
  • 1 sweet potato leave peels on and cut into 1" cubes
  • 2 carrots peeled and diced
  • 1 stalk celery chopped
  • 1 c green or brown lentils
  • 1/2 c red lentils
  • 2 cups vegetable broth
  • 1/4 c raisins (can substitute unsweetened dried cherries)
  • 1 32 oz can diced tomatoes
  • Diced greens optional
  • *Moroccan Spice Blend
  • 1 t turmeric
  • 1/2 t cinnamon
  • 1 t paprika
  • 1 t cumin
  • 2 t coriander
  • 1/4 t ginger
  • 1/2 t black pepper
  • Pinch cloves
  • Pinch chili flakes


  1. Using low setting, sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.
  2. Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!