Youtube Video Link – https://youtu.be/G39ShZOFEHc
Ingredients:
4 cups vegetable stock or broth
1 (14.5 oz) can diced tomatoes
1 yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 garlic cloves, minced
1 1/2 cups dried lentils (brown or green)
2 teaspoons dried oregano
1 tablespoon ground cumin
1 teaspoon paprika
2 dried bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh thyme
2 cups baby spinach
1 lemon, juiced
Crusty bread
Directions:
Add all the ingredients into the Instant Pot, except the spinach leaves, lemon juice, and stir well.
Secure the lid and set to SEALING.
Select the PRESSURE COOK setting and set the cooking time for 20 minutes.
Allow the steam to release naturally. It will take 20 – 25 minutes.
Remove the thyme sprigs, and add the spinach leaves and stir well.
Serve with a squeeze of fresh lemon juice.
4 servings.
Food Delectable 