Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups brown or green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 2 bay leaves
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • Fresh parsley for garnish

Instructions:

  1. Press the Sauté button and set to 'Normal'. Add olive oil and heat until shimmering.
  2. Add the diced onion, carrots, and celery. Stir frequently for 5–7 minutes until the onions are translucent and edges are slightly golden.
  3. Stir in the minced garlic, cumin, smoked paprika, and cayenne. Cook for 60 seconds until fragrant.
  4. Pour in the vegetable broth, scraping any browned bits (fond) off the bottom of the pot to avoid the 'Burn' notice.
  5. Stir in the rinsed lentils, diced tomatoes, salt, pepper, and bay leaves.
  6. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 15 minutes.
  7. Once the timer beeps, allow a natural pressure release or quick release as preferred. Remove the bay leaves.
  8. Stir in the chopped baby spinach and fresh lemon juice until the spinach is wilted. Garnish with fresh parsley.