Healthy Middle Eastern Instant Pot Lentil Soup

subheading: UNITS USM ½X:

1 onion, diced (or sub 2 fat shallots)

8 cloves garlic, rough chopped

3 tablespoons olive oil

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

1 ½ to 2 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

1 tablespoons tomato paste

2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices)

4 flavorful cups veggie stock (or chicken stock- 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.

Garnishes: with a drizzle of olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes ( Aleppo chili is nice here) and

Serve with warm toasty pita bread.

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