Instant Pot Lentil Soup

INGREDIENTS:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 bay leaves
• 2 cups dry brown or green lentils
• 1 (14.5 ounce) can diced tomatoes
• 8 cups vegetable broth (or combination of water and broth)
• Vinegar, salt and pepper to taste

METHOD:

1. Switch Instant Pot to Sauté Mode. When the pot is warm, add olive oil, sauté onion for a few minutes. Add garlic and sauté for another minute.
2. Add carrots and celery. Cook for a few minutes.
3. Put in oregano, basil and bay leaves. Stir and mix well.
4. Put in lentils and tomatoes.
5. Add broth or a combination of broth and water. Stir and mix.
6. Close the lid. Switch Instant Pot to Manual Mode. Put it on for 12 minutes at high pressure.
7. When 12 minutes is up, use the quick release method to de- pressurize immediately.
8. Open the lid. Add vinegar, salt and pepper to taste. Throw in spinach or favorite greens to serve.

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