Spinach Stew


(Prep + Cooking Time: 50 minutes | Servings: 4)
Ingredients:

6 cups baby spinach

1 small yellow onion; chopped.

2 tsp. olive oil

1 celery stalk; chopped.

1 tsp. turmeric

2 tsp. cumin

4 cups veggie stock

1 tsp. thyme

1 cup brown lentils, rinsed

2 carrots; chopped.

4 garlic cloves; minced.

Salt and black pepper to the taste
Directions:

Set your instant pot on Sauté mode; add oil and heat it up

Add onions, celery and carrots, stir and cook for 5 minutes.

Add garlic, turmeric, cumin, thyme, salt and pepper, stir and cook for 1 minute more

Add stock and lentils; then stir well. seal the instant pot lid and cook at High for 12 minutes

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add spinach, more salt and pepper; then stir well. divide into bowls and serve

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