Name: Instant Pot Split Pea Lentil and Butternut Squash Stew
Total time: PT3600.0S
Yield: 8
Ingredients: 2 cup Sweet Potato; 2 cup Butternut Squash; 2 cup Carrot; 1 Onion; 5 clove Garlic; 1 cup Green Peas; 3/4 cup Brown Lentils; 9 cup Vegetable Broth; 1 teaspoon Dried Rosemary; 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Oregano; 1 teaspoon Sea Salt; 1/4 cup Roasted Walnut Oil; 2 cup Fresh Spinach; 1 cup Fresh Parsley

This nutrition-loaded Instant Pot Split Pea Lentil and Butternut Squash Stew is a breeze to make and full of rich, creamy, savory goodness!

Low-Fat

Beginner

Instant Pot Split Pea Lentil and Butternut Squash Stew

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Sweet Potato

Butternut Squash

Carrot

Onion

Garlic

clove

Green Peas

Brown Lentils

Vegetable Broth

Dried Rosemary

teaspoon

Dried Thyme

Dried Oregano

Sea Salt

Roasted Walnut Oil

Fresh Spinach

Fresh Parsley

Blender

Add {@1:}, {@5:}, {@0:}, {@9:}, {@11:}, {@7:}, {@4:}, {@10:}, {@2:}, {@6:}, {@3:}, and {@8:} to your Instant Pot.

Add Vegetable Broth (9 cup), Sweet Potato (2 cup) [Peeled, Chopped], Butternut Squash (2 cup) [Peeled, Chopped], Carrot (2 cup) [Peeled, Sliced], Onion (1 N/A) [Diced], Green Peas (1 cup), Brown Lentils (3/4 cup), Garlic (5 clove) [Minced], Dried Rosemary (1 teaspoon), Dried Thyme (1 teaspoon), Dried Oregano (1/2 teaspoon), and Sea Salt (1 teaspoon) to your Instant Pot.

Add Vegetable Broth (9 cup), Sweet Potato (2 cup), Butternut Squash (2 cup), Carrot (2 cup), Onion (1), Green Peas (1 cup), Brown Lentils (3/4 cup), Garlic (5 clove), Dried Rosemary (1 teaspoon), Dried Thyme (1 teaspoon), Dried Oregano (1/2 teaspoon), and Sea Salt (1 teaspoon) to your Instant Pot.

Cook on the soup setting for 30 mins with a quick release.

Once the ingredients above have cooked and the steam has released, remove approximately 4 cups of soup and add to a blender along with {@0:}. Pulse soup and oil mixture gently until the mixture is fairly creamy.

Once the ingredients above have cooked and the steam has released, remove approximately 4 cups of soup and add to a blender along with Roasted Walnut Oil (1/4 cup). Pulse soup and oil mixture gently until the mixture is fairly creamy.

Add the blended, creamy soup back to the pot and stir to combine. Then stir in the {@0:} and {@1:} and wait 5-7 minutes (or until spinach has wilted).

Add the blended, creamy soup back to the pot and stir to combine. Then stir in the Fresh Spinach (2 cup) [Roughly Chopped] and Fresh Parsley (1 cup) [Chopped] and wait 5-7 minutes (or until spinach has wilted).

Add the blended, creamy soup back to the pot and stir to combine. Then stir in the Fresh Spinach (2 cup) and Fresh Parsley (1 cup) and wait 5-7 minutes (or until spinach has wilted).

Serve with shaved Parmesan and French bread or bread of choice.

Instant Pot Split Pea Lentil and Butternut Squash Stew

5.0

1HR

$1.48

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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