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- 1 cup green or brown lentils, rinsed - 1 medium onion, chopped - 2 garlic cloves, minced - 1 carrot, diced - 1 red bell pepper, chopped - 1 can (14 oz) diced tomatoes (with juices) - 3 cups vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1/2 teaspoon cinnamon - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Lemon wedges for serving When I create Moroccan Instant Pot lentils, I start with the basics. Lentils are the star here. You can use green or brown lentils. They are packed with protein and fiber. Rinsing them helps remove any debris. Next, I chop up a medium onion. The onion adds sweetness and depth to the dish. Then, I mince two garlic cloves. Garlic gives a nice kick. I also dice one carrot and chop one red bell pepper. These veggies bring color and texture to the meal. For the liquid, I choose a can of diced tomatoes. I keep the juices for added flavor. I also use three cups of vegetable broth to make it hearty. Olive oil is key too. I use two tablespoons. It helps sauté the veggies and boosts flavor. Now, let’s talk about spices. To get that Moroccan flavor, I add two teaspoons of ground cumin and two teaspoons of ground coriander. These spices are aromatic and warm. A half teaspoon of cinnamon adds sweetness. A half teaspoon of turmeric gives a lovely color. If you like heat, add a quarter teaspoon of cayenne pepper. Don't forget salt and pepper to taste. Lastly, I like to garnish with fresh cilantro or parsley. A squeeze of lemon brightens the dish. For the full recipe, check out the complete details. Enjoy making this flavorful and easy meal! - Turn on the Instant Pot and select the 'Sauté' function. - Add olive oil and chopped onions, sauté for 3-4 minutes. To begin, I heat the Instant Pot by selecting 'Sauté.' This step warms the pot and gets it ready for cooking. I add the olive oil, which gives flavor to the dish. Next, I toss in the chopped onions. I cook them for about 3-4 minutes until they become soft and clear. This creates a great base for my lentils. - Stir in minced garlic, diced carrot, and chopped red bell pepper. - Cook for another 3-4 minutes until veggies soften. Once the onions are ready, I add minced garlic. The scent of garlic makes everything better! Then, I toss in the diced carrot and chopped red bell pepper. I stir them all together and let them cook for another 3-4 minutes. This step helps the veggies soften and blend flavors. - Add rinsed lentils, diced tomatoes, vegetable broth, and spices. - Stir to combine all ingredients well and prepare for cooking. Next, I grab my rinsed lentils. I add them to the pot along with the diced tomatoes, including their juices. Then, I pour in the vegetable broth and add my spices: cumin, coriander, cinnamon, turmeric, and optional cayenne pepper. I season with salt and pepper too. I stir everything well to mix the flavors and prepare for cooking. - Close the lid and set the valve to 'sealing.' - Select 'Manual' or 'Pressure Cook' function, set timer for 15 minutes. Now it’s time to cook! I close the lid tightly. It’s important to set the valve to 'sealing.' This helps build pressure inside the pot. I then select 'Manual' or 'Pressure Cook' and set the timer for 15 minutes. The pressure will help cook the lentils quickly. - Allow for natural pressure release for 10 minutes. - Carefully open the lid, stir, and adjust seasoning. When the timer goes off, I let the pot release pressure naturally for 10 minutes. This step helps the lentils finish cooking gently. After that, I carefully switch the valve to 'venting' to let out any remaining steam. As I open the lid, I stir the lentils. I taste them and adjust the seasoning as needed. Now, my Moroccan Instant Pot lentils are ready to serve! For the full recipe, check out the detailed steps above. To know when lentils are perfectly cooked, look for a soft but firm bite. They should not turn mushy. The best way to adjust cooking time is by knowing your lentil type. Green and brown lentils usually take about 15 minutes. Red lentils cook faster, around 10 minutes. If you prefer a firmer texture, reduce the time by a few minutes. To boost flavor, consider adding spices like smoked paprika or ginger. These add warmth and depth. You can also play with herbs such as thyme or bay leaves. For protein, add cooked chicken or chickpeas after cooking. You can toss in veggies like spinach or zucchini to increase nutrition and color. When serving Moroccan lentils, pair them with warm pita or rice. A dollop of yogurt adds creaminess, while fresh lemon juice brightens the dish. For leftovers, mix them into a grain bowl or use them in tacos. You can even blend them into a soup for a cozy meal. {{image_2}} You can change the flavor and texture by using different lentil types. Red or yellow lentils cook faster than green or brown ones. They also break down more, making your dish creamier. If you use red or yellow lentils, reduce the cooking time to about 10 minutes. Always rinse them before cooking to remove dust and debris. This recipe is already vegetarian. To make it vegan, ensure your broth is plant-based. You can use vegetable broth instead of chicken broth for a richer taste. To boost flavor, add a splash of soy sauce or a spoonful of miso paste. Both options add depth without extra calories. Want some heat? You can add spices to make it spicier. Consider using cayenne pepper, jalapeños, or even a dash of hot sauce. Start small and taste as you go. You can always add more heat! If you like a smoky flavor, try smoked paprika. It gives your dish a unique twist. To store leftover Moroccan Instant Pot lentils, let them cool first. Place the lentils in an airtight container. Store them in the fridge for up to five days. For the best taste, try to eat them within three days. Keeping them in a sealed container helps maintain flavor and texture. The lentils may absorb moisture, so avoid leaving them in open dishes. If you want to freeze lentils, use a freezer-safe container or a heavy-duty bag. Divide the lentils into smaller portions for easy thawing. Make sure to leave some space in the container for expansion. Label the bags with dates for reference. Lentils can last up to three months in the freezer. To thaw, move them to the fridge overnight or use the microwave. You can reheat lentils in the microwave or on the stovetop. For the microwave, place lentils in a bowl with a splash of water. Cover with a lid and heat for 1-2 minutes, stirring halfway. For the stovetop, warm them in a saucepan over low heat. Add a little broth or water to keep them moist. To refresh flavors, add a squeeze of lemon juice or a sprinkle of fresh herbs. This gives your lentils a nice boost! Yes, you can use dried spices. Dried spices have a stronger flavor. Use about one-third of the amount when switching from fresh. Always taste as you go to adjust to your liking. To avoid mushy lentils, rinse them well and soak them for an hour. Use less liquid when cooking. Keep an eye on the cooking time. For green or brown lentils, 15 minutes usually works well. Moroccan lentils pair well with rice or couscous. You can also serve them with crusty bread. A simple salad with lemon vinaigrette adds freshness. Roasted vegetables are another great side option. Cooked lentils can last up to five days in the fridge. Store them in an airtight container. Always check for signs of spoilage before eating. If in doubt, throw them out! Yes, you can easily double this recipe. Just make sure your Instant Pot can handle the extra volume. Adjust the cooking time slightly if needed. Always check for doneness before serving. We've explored how to make delicious Moroccan lentils in your Instant Pot. From selecting the right ingredients to perfecting the cooking process, this dish is simple and flavorful. I shared tips for different lentil types, enhancing flavors, and storing leftovers. Remember, you can easily adjust the spices to match your taste. This recipe is nutritious and versatile, perfect for any meal. Enjoy experimenting with it, and make it your own!

- Moroccan Instant Pot Lentils

Discover the joy of cooking with my Moroccan Instant Pot Lentils, a flavorful and easy meal that's perfect for busy weeknights! With just simple ingredients and aromatic spices, you can enjoy a nutritious bowl packed with protein and fiber. Step-by-step instructions make this recipe a breeze for any skill level. Click to explore the full recipe and take your taste buds on a delightful journey!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, chopped

2 garlic cloves, minced

1 carrot, diced

1 red bell pepper, chopped

1 can (14 oz) diced tomatoes (with juices)

3 cups vegetable broth

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Turn on the Instant Pot and select the 'Sauté' function. Once hot, add olive oil, followed by chopped onions, and sauté for about 3-4 minutes until they become translucent.

    Stir in the minced garlic, diced carrot, and chopped red bell pepper. Cook for another 3-4 minutes until the vegetables soften.

      Add the rinsed lentils to the pot, followed by the diced tomatoes (with juices), vegetable broth, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and pepper. Stir to combine all the ingredients well.

        Close the lid of the Instant Pot and ensure that the valve is set to 'sealing.' Select the 'Manual' or 'Pressure Cook' function and set the timer for 15 minutes.

          Once the cooking cycle is done, allow for a natural pressure release for 10 minutes, then switch the valve to 'venting' to release any remaining pressure.

            Carefully open the lid and give the lentils a good stir. Taste and adjust seasoning as necessary.

              Serve hot, garnished with fresh cilantro or parsley and lemon wedges on the side for an added zing.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4