Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • ¼ teaspoon black pepper (1 g)
  • 1 cup (200 g) dry green or brown lentils, rinsed
  • 6 cups (1.5 L) vegetable broth or water
  • 1 (14.5 oz) can (400 g) diced tomatoes with juice
  • 2 cups (60 g) baby spinach (optional)
  • Salt, to taste
  • Fresh lemon juice, to taste (optional, for serving)

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Heat olive oil, then add diced onion. Cook until translucent.
  2. Stir in minced garlic, carrots, and celery; sauté until softened.
  3. Sprinkle in the cumin, smoked paprika, and black pepper. Stir for 1 minute until fragrant.
  4. Add rinsed lentils, vegetable broth (or water), and canned tomatoes including juices. Stir well.
  5. Secure the Instant Pot lid. Set the valve to 'Sealing,' and cook on 'Manual' high pressure for 15 minutes.
  6. Allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to let out remaining steam.
  7. Open the lid and stir in spinach if using. Adjust salt as needed and add fresh lemon juice if desired.
  8. Ladle the soup into bowls and enjoy!