Instructions
FOR THE INSTANT POT
Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
Select Simmer/Saute and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
