Low-Calorie Instant Pot Lentil Soup (Vegan, Gluten-Free)

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

1 medium onion, finely diced

1 large carrot, diced into cubes or into thin strips

1 large red bell pepper, diced into small cubes

1 long red chilli (jalapeño), seeds out and finely diced

1 ½ cups dried yellow lentils, rinsed and drained (you can use other lentils too)

1 tin (14 oz / 400 g) crushed or diced tomatoes

3 garlic cloves, finely diced or grated

1 teaspoon dried thyme (or oregano)

2 bay leaves

¼ teaspoon pepper

1 teaspoon salt (see notes)

1 teaspoon cumin powder

2 vegetable stock cubes + 8 cups water or 8 cups veggie stock (see notes)

Juice of ½ lemon

To serve: fresh cilantro (coriander) or parsley and an option of Greek yoghurt, sour cream or dairy-free yoghurt and grated cheese.

Directions at instantpoteats.com

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