I really wanted to get this out in time to wish you a Happy Thanksgiving, but as you can clearly see, that didn’t happen. Several things played a part in that, the biggest obstacle is that we’re on our THIRD week of dealing with sickness.
Right before Josh’s birthday, Addie came down with a bad virus. Brighton ran a fever as well but thankfully didn’t have some of her other symptoms. Josh’s mom was already planning to be here for a few days for Josh’s birthday, which turned out to be such a blessing to have her help and advice as far as medicine, etc. That round of illness lasted about a week, then just when we thought we were on the mend and the worst was behind us, Brighton picked up a head cold {runny nose, coughing, fever}. Josh started showing similar symptoms a day or so later, followed by Addie, and finally myself. Which I’m really thankful I got it last, so I was able to take care of them without feeling awful myself. The kids and Josh are {I think} finally on the mend and I’m sure I’ll be there too in a few days {fingers crossed}!
Honestly, up until now our kids have rarely been sick, which has been such a blessing. And realistically, Brighton is in preschool 8 hours a week and we have a great group of friends with lots of little ones. The more our little ones are around other little ones, especially this time of year, sickness is bound to happen. But with the occasional illness/cold comes community, growth, and new experiments. And for that, we are so thankful.
I made this Instant Pot Split Pea Lentil and Butternut Squash Stew several weeks back and it was sooooo good. Had I been smart, I’d have realized when all this sickness set in that it was likely only a matter of time before I got it too and made another batch to get us through! Because truly, cooking is about the last thing I want to do right now.
And without a doubt, this nutrition-loaded stew would bring soooo much goodness to my body right now. Not to mention its creamy texture and earthy flavors would be a balm to my sore through. Hoping and believing I’ll be feeling better tomorrow and if so, this Instant Pot Split Pea Lentil and Butternut Squash Stew is at the top of my to-do list!
Instant Pot Split Pea Lentil and Butternut Squash Stew
Ingredients
- 2 cups sweet potatoes peeled and chopped
- 2 cups butternut squash peeled and chopped
- 2 cups carrots peeled and sliced
- 1 large onion finely diced
- 5 garlic cloves minced
- 1 cup green split peas
- 3/4 cup brown lentils
- 8-10 cups vegetable broth
- 1 tsp dried Rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 teaspoon sea salt
- 1/4 cup roasted walnut or olive oil
- 2-3 cups spinach roughly chopped
- 1 cup parsley chopped
Instructions
- Begin by peeling and chopping sweet potatoes, butternut squash and carrots, then add to the bowl of your Instant Pot, followed by diced onions, minced garlic cloves, green split peas, brown lentils, vegetable broth, dried herbs and sea salt.
- Cook on the soup setting for 30 mins with a quick release.
- Once the ingredients above have cooked and the steam has released, remove approximately 4 cups of soup and add to a blender along with walnut or olive oil. Pulse soup+oil mixture gently until the mixture is fairly creamy.
- Add the blended, creamy soup back to the pot and stir to combine.
- Stir in the chopped spinach and parsley and wait 5-7 or until spinach wilts then serve with shaved Parmesan and French bread or bread of choice.
Nutrition
Adapted from Pinch of Yum’s Detox Crockpot Lentil Soup.
