Step 1

Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.

Step 2

Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.

Step 3

Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.

Step 4

Toss in parsley, spinach and stir in lemon juice and serve.

Step 5

Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.

Step 6

Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.

Step 7

Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.

Step 8

Toss in parsley, spinach and stir in lemon juice and serve.