Directions
- 1Drizzle oil into Instant Pot, set to SAUTE. Add onion and cook until soft and browned (8 minutes).
- 2Dice carrots and celery. Add with thyme, salt, paprika, pepper, and sauté (2 minutes).
- 3Add lentils and garlic; cook 30 seconds. Add tomatoes and broth.
- 4Cover, seal, and cook on HIGH pressure for 15 minutes. Release pressure naturally (10-15 minutes).
- 5Stir, remove thyme stems. Adjust seasoning and consistency. Serve hot with parsley, Parmesan (optional), and bread (optional)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, small diced
- 4 medium carrots
- 3 stalks celery
- 4 springs fresh thyme
- 1 teaspoon kosher salt
- 0.75 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1.5 cups French green lentils
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 (15 ounces) can fire-roasted diced tomatoes
- 1 (15 ounces) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 Chopped fresh parsley
- 1 Freshly grated Parmesan cheese
- 1 Crusty bread
Equipment
Instant PotDutch oven (for stovetop version)Cheese grater
Tips
- Recipe works with any color of lentils (red, green, or brown).
- Feel free to thin with additional broth if you prefer a thinner consistency.
- To make vegan, omit Parmesan cheese.
- To add meat, brown sausage with onion first.
- For stovetop version, use large Dutch oven and adjust cooking time as needed.
- To freeze, store in airtight, freezer-safe container for up to 3 months
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