INSTANT POT LENTIL VEGETABLE SOUP

Instant Pot Lentil Vegetable Soup image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

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1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
When the venting is complete, remove the lid of the Instant Pot.
Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!