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Ethiopian-Style Spinach & Lentil Soup — Electric Pressure-Cooker Recipes from Laura Pazzaglia
Ingredients
  • 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 cup brown lentils
  • 8 cups water
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 6 ounces fresh spinach or baby spinach (about 4 packed cups)
  • 4 tablespoons lemon juice
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