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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!
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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
Sweet Potato
2 cups
Sweet Potatoes, peeled, chopped
Butternut Squash
2 cups
Butternut Squash, peeled, chopped
Carrot
2 cups
Carrots, peeled, sliced
Onion
1
Onion, diced, Large
Garlic
5 cloves
Garlic, minced
Brown Lentils
3/4 cup
Brown Lentils
Vegetable Broth
9 cups
Vegetable Broth
Dried Thyme
1 tsp
Dried Thyme
Roasted Walnut Oil
1/4 cup
Roasted Walnut Oil
or Olive oil
Fresh Spinach
2 cups
Fresh Spinach, roughly chopped
Fresh Parsley
1 cup
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
238
Fat
7.8 g
Protein
8.8 g
Carbs
35.8 g
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Instant Pot Split Pea Lentil and Butternut Squash Stew
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author_avatar
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.
Tags
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Dairy-Free
American
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Winter
Stew
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