Ingredients:
- 1 med. onion chopped
- 2 lg. carrots chopped
- 2 sm. celery chopped
- 2 cups green or brown lentils rinsed and drained (uncooked)
- 28 oz. can diced or crushed tomatoes low sodium
- 2 tsp. cumin
- 2 tsp. oregano
- 1 tsp. salt
- Black pepper to taste
- 2 bay leaves
- 2 bouillon cubes + 10 cups water
- 11 oz. box of spinach or kale
- 1 lg. garlic clove grated
- Parmesan cheese for serving
Directions:
- Add onion, carrot and celery lentils, tomatoes, cumin, oregano, salt, pepper and bay leaves to IP. Add bouillon cubes and water enough to fill up to 2/3 full line, approximately 10 cups.
- Close the lid, set pressure vent to sealing and press pressure cook on high pressure for 18 minutes. Display will say ON. IP will take about 30 minutes to come to pressure. You will see a bit of steam coming out from a valve, and then float valve will rise and the countdown from 18 minutes will begin.
- Lentil soup is ready, but your IP needs to bring pressure down before you can open it.
- Open the lid, add spinach and stir. Grate fresh garlic over soup and stir. Serve hot topped with parmesan cheese.
