| 17 | 25 | 437 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 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 |
| 1/4 tsp | Ground cloves |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Cardamom, ground |
| 1/4 tsp | Nutmeg, ground |
| 2 cup | Brown lentils, raw |
| 8 cup | Water |
| 2 tsp | Sea Salt |
| 1/4 tsp | 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.
Lentils
are a great source of protein and fiber!
| Fruit | 0.1 |
| Meat Alternative | 2.6 |
| Vegetables | 3.5 |
