Ingredients:

- 1 cup dry lentils

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 4 cups vegetable broth

- 1 tablespoon olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon salt

- 1/2 teaspoon black pepper

Direction:

1. Rinse the lentils and set aside.

 

2. Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and let it heat up for a minute.

 

3. Add the diced onion and minced garlic to the Instant Pot and sauté for 2-3 minutes until they become fragrant.

 

4. Next, add the diced carrots and celery to the pot and continue to sauté for another 2-3 minutes.

 

5. Add the rinsed lentils to the Instant Pot, along with the dried thyme, oregano, salt, and black pepper. Stir everything together to evenly coat the lentils with the seasonings.

 

6. Pour in the vegetable broth and give everything a good stir.

 

7. Close the lid of the Instant Pot and set the vent to the "Sealing" position. Press the "Manual" button and set the timer for 12 minutes.

 

8. Once the timer goes off, allow the pressure to release naturally for 10 minutes before carefully turning the vent to "Venting" to release any remaining pressure.

 

9. Carefully open the lid and give the soup a stir. If you prefer a thicker consistency, you can use an immersion blender to puree some of the soup.

 

10. Serve the lentil soup hot, garnished with fresh herbs or a drizzle of olive oil, if desired. Enjoy!