Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon smoked paprika (1g)
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick) (0.5g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup brown or green lentils, rinsed (200g)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Turn the Instant Pot to the Sauté setting. Add olive oil, onion, carrots, and celery. Cook until softened, about 5 minutes. Stir occasionally.
  2. Add garlic, thyme, smoked paprika, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  3. Pour in the vegetable broth and scrape the bottom of the pot to loosen any browned bits. Stir in the diced tomatoes and rinsed lentils.
  4. Secure the lid of the Instant Pot and set the valve to Sealing. Cook on Manual or Pressure Cook for 15 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  6. Stir in the lemon juice. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish as desired.