This Ethiopian-style pressure cooker soup adds all of the spices at the beginning of the recipe to flavor the lentils from the inside out (can’t get that from a can ; ). Fresh baby spinach and a squeeze of lemon are added at the very end so the heat wilts the fresh spinach on contact and the lemon keeps its zing.
A heaping tablespoon of Ethiopian berbere spice mix can replace spices (coriander through nutmeg) in this recipe. Or for a stronger kick follow Marcus Samuelsson’s spice mixture from the stew that inspired this soup.
Although I generally recommend soaking beans, lentils are an easy last-minute legume that can be pressure cooked from dry with fewer “consequences”!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||10 min.||High(2)||Natural|
- Serves: 4-6 Servings
- Serving size: ⅙th
- Calories: 75.3
- TOTAL Fat: 6.1g
- TOTAL Carbs: 4.1g
- Sugar Carbs: 0.5g
- Sodium: 805.1mg
- Fiber Carbs: 1.6g
- Protein: 1.6g
- Cholesterol: 10.4mg
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 teaspoon garlic powder
- 2 teaspoons ground coriander
- ½ teaspoon cinnamon powder
- ½ teaspoon turmeric powder
- ¼ teaspoon clove powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cardamom powder
- ¼ teaspoon fresh grated nutmeg
- 2 cups (500ml) lentils (any kind: brown, green, mini, giant; not split-lentils)
- 8 cups (2L) water
- 2 teaspoons salt
- ¼ teaspoon pepper
- 6 ounces (170g) 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 set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 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.
This recipe was originally written by Laura Pazzaglia and published on The Kitchn website in March 2016 – reprinted with permission.