Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 yellow onion, chopped
- •2 carrots, chopped
- •2 stalks celery, chopped
- •1.5 cups red lentils
- •1 (28 ounce) can diced tomatoes
- •4 cups vegetable broth
- •4 cloves garlic, minced
- •1 teaspoon dried thyme
- •1 teaspoon kosher salt
- •0.75 teaspoon smoked paprika
- •0.5 teaspoon black pepper
- •1 tablespoon chopped fresh parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.
Nutritional Facts
Per 6 servings
- Calories: 279
- Carbohydrate: 42g
- Fat: 6g
- Fiber: 18g
- Protein: 15g
- Sugar: 8g
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