Parsing doesn't work on unicode characters

Lots of issues on unicode characters (like ñ in jalapeno) and also on some space characters (see cookerÂ below).

Vegetarian Lentil Tortilla Soup - Instant Pot + Slow Cooker
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1 cup diced onion
1 tsp avocado oil (or olive oil)
1 bell pepper diced
1 jalapeno pepper diced
2 1/2 cup vegetable broth (or chicken broth if needed)
15 oz canned tomato sauce or crushed tomatoes
1/2 cup mild or medium salsa verde (or your favorite salsa!)
1 tbsp tomato paste
15 oz can black beans (drained + rinsed)
15 oz can pinto beans (drained + rinsed)
1 cup corn (fresh, canned, or frozen)
3/4 cup dried red lentils
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
3/8 cup heavy cream* (optional - see notes)
salt and pepper to taste
crushed tortilla chips (my favorite!)
shredded cheddar or mex-blend cheese
sliced or diced jalapeÃ±os
chopped red onion
pico de gallo
sliced avocado
fresh cilantro
sour cream or greek yogurt
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- Below are theÂ electric pressure cookerÂ andÂ slow cookerÂ instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.Â
- Next add everything but the heavy creamÂ your toppings.
- This includes bell pepper, jalapeÃ±o, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
- Swirl in the cream, add all your favorite toppings, and dive in!

dfithian / chez-grater

Parsing doesn't work on unicode characters #9