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RECIPE
15 INGREDIENTS 5 STEPS 1hr

Instant Pot Split Pea Lentil and Butternut Squash Stew

5.0
1 Ratings
This nutrition-loaded Instant Pot Split Pea Lentil and Butternut Squash Stew is a breeze to make and full of rich, creamy, savory goodness!
Instant Pot Split Pea Lentil and Butternut Squash Stew Recipe | SideChef
This nutrition-loaded Instant Pot Split Pea Lentil and Butternut Squash Stew is a breeze to make and full of rich, creamy, savory goodness!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
1hr
Total Time
$1.49
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2 cups
Sweet Potatoes , peeled, chopped
2 cups
Butternut Squash , peeled, chopped
2 cups
Carrots , peeled, sliced
1
Large Onion , diced
5 cloves
Garlic , minced
3/4 cup
Brown Lentils
9 cups
Vegetable Broth
1 tsp
Dried Thyme
1/4 cup
Roasted Walnut Oil
or Olive oil
2 cups
Fresh Spinach , roughly chopped
1 cup
Fresh Parsley , chopped
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
238
FAT
7.8 g
PROTEIN
8.8 g
CARBS
35.8 g

Cooking Instructions

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Step 1
Add Vegetable Broth (9 cups) , Sweet Potatoes (2 cups) , Butternut Squash (2 cups) , Carrots (2 cups) , Onion (1) , Green Peas (1 cup) , Brown Lentils (3/4 cup) , Garlic (5 cloves) , Dried Rosemary (1 tsp) , Dried Thyme (1 tsp) , Dried Oregano (1/2 tsp) , and Sea Salt (1 tsp) to your Instant Pot.
Step 2
Cook on the soup setting for 30 mins with a quick release.
Step 3
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.
Step 4
Add the blended, creamy soup back to the pot and stir to combine. Then stir in the Fresh Spinach (2 cups) and Fresh Parsley (1 cup) and wait 5-7 minutes (or until spinach has wilted).
Step 5
Serve with shaved Parmesan and French bread or bread of choice.
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Nutrition Per Serving
Calories
238
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
35.8 g
13%
Fiber
10.3 g
37%
Sugars
7.5 g
--
Protein
8.8 g
18%
Sodium
1053.9 mg
46%
Vitamin D
--
--
Calcium
103.8 mg
8%
Iron
3.2 mg
18%
Potassium
546.4 mg
12%
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