Ethiopian-Style Spinach & Lentil Soup

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Rating: (1 rated)

Recipe Yield: Serves 4 to 6

Preparation

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium red onion, finely chopped

1 teaspoon garlic powder

2 teaspoons ground coriander

1/2 teaspoon cinnamon powder

1/2 teaspoon turmeric powder

1/4 teaspoon clove powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom powder

1/4 teaspoon fresh grated nutmeg

2 cup brown lentils

8 cups water

2 teaspoons salt

1/4 teaspoon pepper

6 ounces fresh spinach or baby spinach (about 4 packed cups)
4 tablespoons lemon juice

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

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

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.

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.

Stir in the fresh lemon juice and serve.

Description

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