Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups French green lentils, rinsed
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- Juice of 1 lemon
- 2 cups baby spinach, or chopped kale
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, optional
Instructions
- Set your Instant Pot to sauté mode. Heat the olive oil and add the diced onion. Cook until the onion is soft and translucent, about 5-7 minutes.
- Add the carrots, celery, and minced garlic. Sauté for about 3 minutes. Stir in salt, black pepper, smoked paprika, chili powder, dried thyme, and dried oregano.
- Stir in the lentils and pour in the diced tomatoes, crushed tomatoes, and vegetable broth. Add the bay leaves. Close the lid, seal the Instant Pot, and set to high pressure for 15 minutes. Allow a natural pressure release for about 10 minutes.
- Remove the bay leaves. Stir in the lemon juice and add the baby spinach. Let the greens wilt for about 2 minutes. If the soup needs more liquid, add some broth to reach your desired consistency. Taste and adjust seasonings if needed.
- Ladle the hot soup into bowls. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve with crusty bread for an extra touch.