Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. 1 cup/110g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/6g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon smoked paprika (optional)
  • 1 cup (200g) brown or green lentils, rinsed
  • 4 cups (950ml) vegetable broth (low sodium preferred)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 tablespoon (15ml) lemon juice (freshly squeezed is best)
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh parsley, a swirl of cream or yogurt, crusty bread

Instructions:

  1. Turn the Instant Pot to the Sauté setting. Add olive oil, onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Add garlic, thyme, oregano, red pepper flakes (if using), and smoked paprika (if using). Cook for 1 minute more, stirring constantly, until fragrant.
  3. Add rinsed lentils, vegetable broth, diced tomatoes (undrained), and bay leaf to the Instant Pot.
  4. Secure the lid, ensuring the valve is set to Sealing. Select Manual or Pressure Cook and set the timer for 15 minutes.
  5. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully quick release any remaining pressure.
  6. Remove the bay leaf. Stir in lemon juice. Season with salt and pepper to taste. Ladle into bowls and garnish as desired.