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!
- 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
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.
Serving: 1g | Calories: 269kcal | Carbohydrates: 41g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 498mg | Fiber: 14g | Sugar: 8g