Instant Pot Split Pea Lentil and Butternut Squash Stew
This nutrition-loaded Instant Pot Split Pea Lentil and Butternut Squash Stew is a breeze to make and full of rich, creamy, savory goodness!
Total Time
1hr
5.0
2 Ratings
Author: Lemons and Basil
Servings:
8
Ingredients
•
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
Green Peas
•
3/4
cup
Brown Lentils
•
9
cups
Vegetable Broth
•
1
tsp
Dried Rosemary
•
1
tsp
Dried Thyme
•
1/2
tsp
Dried Oregano
•
1
tsp
Sea Salt
•
4
Tbsp
Roasted Walnut Oil
or Olive oil
•
2
cups
Fresh Spinach
, roughly chopped
•
1
cup
Fresh Parsley
, chopped
Cooking Instructions
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.
2.
Cook on the soup setting for 30 mins with a quick release.
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 (4 Tbsp). Pulse soup and oil mixture gently until the mixture is fairly creamy.
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).
5.
Serve with shaved Parmesan and French bread or bread of choice.
Nutrition Per Serving
CALORIES
232
FAT
7.7 g
PROTEIN
8.5 g
CARBS
34.4 g
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