Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: fresh parsley, lemon wedges, yogurt or cream

Instructions:

  1. Turn the Instant Pot to the Sauté function. Add olive oil. Once heated, add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add garlic, thyme, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Add lentils, vegetable broth, diced tomatoes, and bay leaf to the Instant Pot. Season with salt and pepper.
  4. Close the lid and seal the Instant Pot. Cook on Manual or Pressure Cook mode for 15 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure carefully.
  6. Remove the bay leaf. Stir in red wine vinegar. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley, a squeeze of lemon, or a swirl of yogurt or cream, if desired.