Moroccan cuisine is a rich tapestry of flavors, aromas, and colors, drawing from a diverse culinary history influenced by Berber, Arab, and Mediterranean cultures.
Among the array of Moroccan dishes, like this Moroccan Chicken With Olives and Preserved Lemons, Sweet Potato Lentil Stew stands out as a comforting, nutritious, and flavorful meal, embodying the essence of Moroccan cooking.
A Symphony of Ingredients
The Sweet Potato Lentil Stew is a celebration of wholesome ingredients, each contributing to the dish’s overall harmony.
The star of the stew, sweet potatoes, offers a hint of natural sweetness and a creamy texture that balances beautifully with the earthy lentils. Lentils, rich in protein and fiber, provide sustenance and a hearty base for the stew.
The magic of Moroccan cuisine lies in its spices, and this stew is no exception. Cumin, coriander, turmeric, and cinnamon are commonly used, creating a warm and aromatic flavor profile.
Tomatoes and onions form the stew’s flavorful base, while garlic and ginger add depth and a gentle kick.
Fresh cilantro or parsley is often used as a garnish, adding a burst of color and freshness to the dish.
Some variations include dried fruits like apricots or raisins, adding a delightful sweetness and a nod to Morocco’s love for sweet-savory combinations. Like with this Moroccan-Style Chicken & Rice.
Plus, it’s vegan and gluten-free, making it suitable for various dietary preferences.
Moroccan Sweet Potato Lentil Stew
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 large sweet potato, peeled and diced
1 cup dried green or brown lentils, rinsed
1 can (14 oz) diced tomatoes, with juices
4 cups vegetable broth
1/2 cup dried apricots, chopped
Salt and black pepper to taste
2 cups fresh spinach or kale, chopped
Juice of 1 lemon
Fresh cilantro or parsley, for garnish
Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil.
Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Sauté for another 1-2 minutes until the spices are fragrant.
Add the diced sweet potato, rinsed lentils, diced tomatoes (with their juice), vegetable broth, and dried apricots to the pot.
Stir everything well to combine.
Cancel the ‘Sauté’ function. Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position.
Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 15 minutes on high pressure.
Once the cooking time is complete, let the pressure release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
Carefully remove the lid. Stir in the chopped spinach or kale until wilted.
Add the lemon juice and season with salt and black pepper to taste.
Ladle the stew into bowls and garnish with fresh cilantro or parsley.
For more Instant Pot recipes, type – Instant Pot – in the Search box below and click Search.
Try These Moroccan Favorites
- Moroccan-Style Carrot Salad
- Moroccan Baked Chicken Thighs With Broccoli
- Moroccan Three Bean and Kale Soup
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Pingback: Instant Pot Moroccan Sweet Potato Lentil Stew – Cook Plate Fork | My Meals are on Wheels
Looks delicious Randy, still not an instant pot person though.
That’s ok – any thing made in the instant pot you can do in a slow cooker (which the instant pot also is) if in a pot on the stove.