Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 cups dried brown or green lentils, rinsed
  • 2 medium gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth
  • 1 cup fresh spinach or kale, chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lemon juice

Instructions:

  1. Press the Sauté button on your Instant Pot and set it to medium heat. Add the olive oil; once shimmering, stir in the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent.
  2. Stir in the minced garlic, cumin, smoked paprika, and oregano. Cook for 60 seconds until the spices are toasted and aromatic.
  3. Pour in about 1/4 cup of the vegetable broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits to prevent the 'Burn' notice.
  4. Add the rinsed lentils, cubed potatoes, diced tomatoes, salt, pepper, and the remaining vegetable broth. Stir well to combine.
  5. Lock the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 15 minutes.
  6. Perform a natural pressure release. Once the pressure is released, stir in the chopped spinach (or kale) and fresh lemon juice until the greens are wilted.