Instant Pot Lentil Soup

subheading: 1 onion, diced (or sub 2 fat shallots):

6 to 8 cloves garlic, rough chopped

2 tablespoons olive oil

4 cups diced veggies - any mix of carrots, celery, parsnip, bell pepper, potato, cabbage (I normally use 1 to 2 carrots, 1 parsnip, 1 to 2 celery)

1 ½ teaspoons salt, more to taste.

1 tablespoon cumin

2 teaspoons coriander

2 teaspoons curry powder

1 teaspoon turmeric

½ teaspoon allspice (optional)

1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs

2 tablespoons tomato paste

2 medium tomatoes, diced with their juices (one 14.5 ounce can, diced)

4 flavorful cups chicken or veggie stock (or use 3 bouillon cubes w/ water)

2 cups water

1 ¼ cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture.

Finish with olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes ( Aleppo chili is nice here) and toasted pita.

Directions at feastingathome.com

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