Serves 4 to 6
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
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.