Persian barley-lentil soup with spinach from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 45) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for brown lentils.

  • NicoleBrown on January 23, 2026

    Really good! I love the lime in this. No spinach on hand so I used kale. Mine seemed pretty thick in comparison to the photo so i added a bit of extra vegetable broth. Also decided to throw in some mushrooms kickin around in the fridge as an afterthought. Repeater!

  • EatinSnax on January 07, 2026

    I’ve made this a few times, and it’ll stay in the rotation. One of my favorite instant pot soups. Tastes great and feels nourishing. Serving with fresh lime wedges and a dollop of Creme fraiche really makes it sing.

  • SKindel on February 25, 2025

    Loved this! Easy & bright. Used 1/8 tsp ground black lime because my limes only gave me 2 Tbsp lime & would increase to 1/4 tsp next time. Going in regular rotation. Freezes well but needs fresh squeeze of lime upon reheating.

  • clkandel on July 15, 2022

    Very hearty and filling soup. Made this using swiss chard in place of spinach. Destemmed the chard and added the sliced stems with the onion. Added the leaves after the quick release. Love the brightness the lime zest and juice add to this soup.

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