Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed (200g)
  • 6 cups vegetable broth (or chicken broth) (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice (15ml)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Turn on the pressure cooker to the 'Sauté' function. Add olive oil, onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  2. Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, cumin, and coriander to the pot. Season with salt and pepper to taste.
  3. Close and lock the pressure cooker lid. Ensure the pressure valve is in the sealing position. Cook on high pressure for 20 minutes.
  4. Allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure manually (following the manufacturer's instructions for your pressure cooker).
  5. Remove the bay leaf. Stir in the lemon juice. Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish with fresh parsley.