Greek Lentil Soup

A favorite light lunch, this lentil soup, known as fakes in Greece, is seasoned with oregano and includes a dollop of tomato paste. The lentils and vegetables become meltingly soft, making every bowl pure comfort food.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Select the Sauté setting on the Instant Pot and heat 2 tablespoons of the oil. Add garlic, onion, carrots, celery, and salt and sauté until the onion has softened.

Step 2

Add salt, oregano and pepper and sauté for 1 more minute.

Step 3

Add the lentils and broth and stir to com-bine. Add the tomato paste in a dollop on top. Do not stir it in.

Step 4

Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 22 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Step 5

When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.

Step 6

Add 1 tbsp of red wine vinegar, and sprinkle with the parsley,

Step 7

Notes: The more vegetables, the merrier. For example, add chopped bell pepper or parsnip.

Step 8

If you're using the last few stalks of celery (near the heart) from a head, chop the leaves and add them, too.