Instapot Ethiopian-Style Spinach & Lentil Soup

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Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Instapot Ethiopian-Style Spinach & Lentil Soup
Health Highlights


2 tbsp Butter, unsalted
1 tbsp Olive Oil, Extra Virgin
1 medium Red onion (finely chopped)
1 tsp Garlic powder
2 tsp Coriander, ground
1/2 tsp Cinnamon
1/2 tsp Turmeric, powder
1 dash Ground cloves
1 dash Cayenne pepper
1 dash Cardamom, ground
1 dash Nutmeg, ground
2 cup Brown lentils, raw
8 cup Water
2 tsp Sea Salt
1 dash Black pepper
171 gm Spinach
4 tbsp Lemon juice


1. Preheat the pressure cooker (by pressing brown/sauté mode).

2. Add the butter, oil, onion, garlic, coriander, cinnamon, turmeric, clove, cayenne, cardamom, and nutmeg. Sauté three minutes. Add the lentils and water.

3. Close the lid and pressure-cook for 10 minutes at high pressure. When time is up, open the pressure cooker with natural release: Turn off the pressure cooker and wait for pressure to come down naturally, about 15 to 20 minutes.

4. Remove the lid, tilting it away from you. Add the salt and pepper, and mix in the spinach leaves to wilt them into the soup.

5. Stir in the fresh lemon juice and serve.



are a great source of protein and fiber!

Nutrition Facts

Per Portion

Calories 437
Calories from fat 107
Calories from saturated fat 42
Total Fat 11.9 g
Saturated Fat 4.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.4 g
Cholesterol 16.8 mg
Sodium 1260 mg
Potassium 899 mg
Total Carbohydrate 63 g
Dietary Fiber 12.3 g
Sugars 1.7 g
Protein 25.7 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 2.6
Vegetables 3.5

Energy sources