Instant Pot Split Pea Lentil and Butternut Squash Stew

Recipe

15 INGREDIENTS • 5 STEPS • 1HR

Instant Pot Split Pea Lentil and Butternut Squash Stew

5

2 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

Save

Lemons and Basil

Hi, I'm Karlee. 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/

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

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

1 cup

3/4 cup

Brown Lentils

9 cups

Vegetable Broth

1 tsp

1 tsp

Dried Thyme

1/2 tsp

1 tsp

1/4 cup

Roasted Walnut Oil

or Olive oil

2 cups

Fresh Spinach, roughly chopped

1 cup

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

238

Fat

7.8 g

Protein

8.8 g

Carbs

35.8 g

Instant Pot Split Pea Lentil and Butternut Squash Stew

Save

Lemons and Basil

Hi, I'm Karlee. 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/

Cooking InstructionsHide images

step 1

Add Vegetable Broth (9 cups), Sweet Potatoes (2 cups), Butternut Squash (2 cups), Carrots (2 cups), {@11:}, Green Peas (1 cup), Brown Lentils (3/4 cup), {@10:}, Dried Rosemary (1 tsp), Dried Thyme (1 tsp), Dried Oregano (1/2 tsp), and Sea Salt (1 tsp) to your Instant Pot.

step 1 Add Vegetable Broth (9 cups), Sweet Potatoes (2 cups), Butternut Squash (2 cups), Carrots (2 cups), {@11:}, Green Peas (1 cup), Brown Lentils (3/4 cup), {@10:}, 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.

step 5 Serve with shaved Parmesan and French bread or bread of choice.

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