Serves 4 to 6

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium red onion, finely chopped

1 teaspoon garlic powder

2 teaspoons ground coriander

1/2 teaspoon cinnamon powder

1/2 teaspoon turmeric powder

1/4 teaspoon clove powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom powder

1/4 teaspoon fresh grated nutmeg

2 cup brown lentils

8 cups water

2 teaspoons salt

1/4 teaspoon pepper

6 ounces fresh spinach or baby spinach (about 4 packed cups)

4 tablespoons lemon juice

Directions

Step 1: Preheat the pressure cooker (by pressing brown/sauté mode).

Step 2: Add the butter, oil, onion, garlic, coriander, cinnamon, turmeric, clove, cayenne, cardamom, and nutmeg. Sauté three minutes. Add the lentils and water.

Step 3: Close the lid and pressure-cook for 10 minutes at high pressure. When time is up, open the pressure cooker with natural release: Turn off the pressure cooker and wait for pressure to come down naturally, about 15 to 20 minutes.

Step 4: 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.

Step 5: Stir in the fresh lemon juice and serve.