Instant Pot Golden Lentil Soup with Spinach

February 13, 2020 at 10:40 pm (B plus (3 stars, like a lot), Beans, Beans and greens, Dark leafy greens, Instant Pot, Monthly menu plan, soup, Website / blog, Winter recipes) ()

When we were menu-planning this week, Alma suggested we make lentil soup. But rather than make one of the ten lentil soup recipes on this blog, I decided to try a new one. Someone on my Facebook Instant Pot group said this kitchentreaty recipe for golden lentil and spinach soup is their all-time favorite Instant Pot recipe. And we all liked it, even Alma.

Important caveats: Make more than one recipe, at least 1.5x! Cook the lentils much longer than she says (maybe 17-18 minutes under pressure), and make sure they are cooked before adding the spinach. If they aren’t, cook them under pressure for a few more minutes. You may also need a bit more broth than the recipe calls for.

Update April 1, 2020: 

The second time I made it I made only one recipe and we finished it all at dinner, even though Alma ate barely any of it. I would definitely make more next time. The soup was quite thick. I think it needed more broth. I cooked it for 15 minutes under pressure and even waited a few minutes before releasing the pressure, and still the lentils were undercooked. Alma didn’t like it much this time, I’m not sure why. I didn’t use the parsnip or zucchini. Maybe that was why?

Original Notes from Feb 13, 2020:

The recipe as written says it makes 4 servings, but I wanted to have leftovers so I made 1.5x to make 6 servings.

This recipe is in many ways similar to my Mom’s lentil soup recipe, but it calls for a lot of turmeric (1/2 tablespoon for 6 servings). I liked the combination of turmeric, thyme, and cumin.

When I started to prep the veggies for the recipe I discovered I only had one carrot left, so I used one carrot and one parsnip and one zucchini. I couldn’t actually taste the parsnip in the final soup. I was also perhaps a bit low on celery, since Alma snacked on some of the celery I was saving for the soup. I didn’t want the zucchini to turn to mush, so I cooked it separately while the soup was cooking. I quickly sauteed up the finely diced zucchini and we threw the zucchini in the soup right before serving it. I liked the extra texture the zucchini added, but it didn’t add much in terms of flavor. I think I could leave it out next time. We served the soup with goat yogurt, which everyone enjoyed.

For 6 servings the recipe calls for 12 ounces of spinach, which is 340 grams. I think I’d actually use a bit more, maybe even a pound. I’d add half on the first day, and save the other half of the spinach for the leftovers, so that the spinach is freshly cooked and not sitting around in the fridge for days then getting reheated.

My one complaint with the recipe is that my lentils were not at all cooked after 12 minutes under high pressure + quick release. I think they needed more like 14 or 15 minutes maybe? I did make 1.5 times the recipe, but if anything I would think that would mean I need to cook it for less time, not more, since it would take longer to come to pressure?

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Instant Pot Saag Aloo with sweet potatoes and chard

February 13, 2020 at 10:26 pm (C (1 star, edible), Dark leafy greens, Indian, Instant Pot, Root vegetables, Website / blog)

I have been craving Indian food, and so I printed out a bunch of new Indian Instant Pot recipes to test. I gave Derek the stack of recipes and he picked this Vegan Richa recipe for Instant Pot Saag Aloo, which was convenient because I happened to have a lot of chard and sweet potatoes. Also, we really like Vegan Richa’s Instant Pot lasagne soup, so I was hoping for another great dish.

Unfortunately, it was not a success. Alma (at age five) took one bite and then wouldn’t touch it, and even Derek only ate a few spoonfuls. It ended up very watery, not sure why. Maybe I mis-measured the water? But even ignoring the wateriness, nobody liked the flavors. Too much cinnamon maybe? Derek said it was just too sweet tasting. Did I screw it up, or is it just not for us?

To try to improve the texture, I pureed it all together and then served it with pan-fried paneer for breakfast this morning. That was okay, but we still didn’t like the sweet potato / chard / cinnamon combination very much.

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Mini chickpea flour frittatas (vegan)

February 13, 2020 at 10:19 pm (breakfast, B_minus (2 stars, okay), Website / blog)

I am looking for ideas for breakfast (as always) and was intrigued when someone posted this recipe for mini chickpea flour frittatas to a Facebook group I’m a member of. They said that everyone in their family enjoyed them. I have quite a bit of chickpea flour that needs to get used up, so I thought I’d give the recipe a try.

I followed the recipe pretty closely (except I didn’t have any chives and I used regular salt). I cooked the frittatas for 30 minutes, at which point a toothpick came out clean so I figured they were done.

They were not a success. Alma (at age 5) would not eat them, and Derek and I only ate them because we didn’t want to waste all that food. And we had to add salt and some olive oil to make them somewhat palatable.

I greased the muffin tins but still they frittatas would not come out (when they were hot). When the frittatas cooled down they came out a little more easily, but still the muffin tin was a pain to clean. The “frittatas” were very soft and squishy in the middle and the flavor was just … meh. I feel like the batter needed more seasoning and some fat.

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