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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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for brown lentils.

  • 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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