Photo of Instant Pot Moroccan-Spiced Lentil Stew by WW

Instant Pot Moroccan-Spiced Lentil Stew

Total Time
40 min
15 min
25 min
An Instant Pot makes this flavourful lentil stew taste like a labour of love, while requiring so. little. work. It’s comfort in a bowl. Some grocery stores sell ready-to-use mirepoix (the French name for the celery, carrot, and onion mixture). In a hurry? Too tired to chop? Give it a try!


Olive oil

1 tsp(s)

Uncooked onion(s)

2 cup(s), chopped

Uncooked carrot(s)

1 cup(s), chopped

Uncooked celery

1 cup(s), chopped

Table salt

1 tbsp(s)

Garlic clove(s)

3 clove(s), large, finely chopped (1 tbsp)

Bay leaf

1 leaf/leaves

Cumin seeds

1 tbsp(s)

Ground coriander

1 tbsp(s)

Smoked paprika

2 tsp(s)

Dry lentils

1½ cup(s), French green

No salt added diced tomatoes

28 oz, fire-roasted

No-salt-added chicken stock

4 cup(s)

Fresh lemon juice

1 tsp(s)

Fresh parsley

1 tbsp(s)


1 tbsp(s)


  1. Add the oil to the Instant Pot insert and set on the Medium Sauté function. Add the onions, carrot, celery, and salt and cook for 5 to 7 minutes.
  2. Add the garlic, bay leaf, cumin seeds, coriander, and smoked paprika and cook for 1 minute. Turn off the Sauté function and add the lentils, tomatoes, and stock. Set Instant Pot to Manual, High Pressure and set for 18 minutes.
  3. When finished cooking, set the valve to quick release. Stir in the lemon juice and garnish with parsley and cilantro to serve.
  4. Serving size: about 1½ cups