By November 23, 2015


Submitted by Kathryn M.
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.


1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled 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
1 can diced tomatoes
Diced greens (optional)

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.

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!

*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

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

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  1. Pam says:

    I loved this – so flavorful and I felt great after eating it.


  2. Pam says:

    I loved this -delicious flavor – made me feel so good after eating it too!


  3. Mark says:

    Thanks for the recipe, it has a nice flavor. After reading some of the helpful reviews I cubed the sweet potato in about 1/2 in pieces then added it in (after pressure cooking the beans) with the tomatoes and simmered until the sweet potato was tender but still firm. I used a 32oz can of diced tomatoes with liquid and added some salt after tasting. Turned out perfect!


    Mark Reply:

    I will add that I used the low setting for simmer and stirred as needed. The medium simmer setting seemed a bit too hot.


  4. janice says:

    What size of canned tomatoes is required? There are two sizes of cans at our grocery stores.


  5. Leigh Norton says:

    My first recipe in my new Instant Pot. Very tasty.


  6. Barbara says:

    I just made the moroccan stew and it turned out really good. I did change the recipe a bit. I soaked the lentils in hot water while I prepare the vegetables. I don’t like using canned tomatoes so I cut up two large tomatoes and added them to the pot with the other vegetables. I added extra water to cover all the vegetables and other than that followed the recipe as stated. It’s so yummy!!


  7. Smanders says:

    I received my instant pot 2 lweeks and I’m OBSESSED with it. Tried this today- thank you for sharing it! with the following changes based on comments and previous trials.
    I sautéed the onions with 2 T of coconut oil- added garlic 3 mins later – sautéed for 2 mins more – than added 3 T pre made ras el hanout and sizzled that for a couple mins more. Then added remaining ingredients – only changing : sweet potato chunks 2 inch dice – with skins. Subbed prunes for raisins- used 3 fresh Roma tomatoes ( each cut into 4 thick wedges) – added an extra cup of broth and then set to manual for 18 mins. It sat on Warm setting for 14 mins – then I did the quick release. End result? Pretty darn good! Almost perfect. Some of the green lentils were a tiny bit firm. Maybe 19 mins next time? Or longer on the natural release. To balance the sweetness – I stirred in 3 cups fresh baby arugula. I will definitely make this one again and again.


    Smanders Reply:

    Whoops – I used 3 tsp of ras el hanout – not tabkespoons


  8. Holly says:

    This is such a delicious recipe! I keep the skins on the potatoes for enhanced nutrition and sub in unsweetened dried cherries for the raisins. It is nicely paired with couscous.


  9. luckybeans says:

    I just made this. Based on previous reviews I decided to pre-soak the lentils while prepping the rest of the recipe. I also added more broth so that the vegetable/lentil mixture was just covered in the instant pot. The flavor is great however for me, it turned out too mushy. I will definitely try again but next time will not pre- soak the lentils but will still add more broth. I am also going to try adding the tomatoes during the initial cook and will add the raisins at the end. I will also cut the sweet potatoes into bigger pieces so they will not over cook.


  10. Kelly says:

    One of my few IP fails. That amount of lentils requires much more liquid (and I even added more than it called for.) When the 10 min + 20 min NPR was done, the liquid was gone, the green lentils were still hard, and the vegetables (especially the sweet potatoes) were mush. I managed to salvage it by sautéing with more liquid and adding kale, but we ate pretty late. On an up note, the spices were good.


  11. heather says:

    I hope someone can tell me at which point you transfer the onions etc to the Instant Pot..?
    How long does pressure take to come down naturally? (i released steam yesterday on ‘Portobello Pot Roast’ and the broth came bubbling & gurgling out too!) Made a mess.
    Wow, didn’t realize there’s a sauté function. I’m new to this and still overwhelmed.


  12. I’d have to check with you here. That will be not a thing I usually do!

    I love reading a post that’ll make people think.
    Furthermore, thanks for letting me to comment!


  13. Lori says:

    What size is the can of tomatoes?


  14. Kathie says:

    A small t is normally a teaspoon. T is tablespoon.


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