1 ½cups(300g) green lentilspicked through and rinsed
3cups(750ml) vegetable stock
28ounces(800g) 2 cans of finely chopped tomatoes
saltto taste
6tablespoonscilantrofinely chopped
Instructions
Set the Instant Pot to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 minutes, until the onion is soft.
Switch off the heat and stir in the garlic, paprika, cumin and chili flakes.
Mix in the lentils, vegetable stock, tomatoes, and salt.
Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 7 minutes.
When done, allow for a natural pressure release of 15 minutes before releasing the rest of the steam using a quick release.
Open the lid, stir in the cilantro, adjust seasonings if needed, and serve.
Notes
Be sure to sort through your lentils to check for small debris that may be present. Remove these and then rinse the lentils thoroughly before using.
if you like a thinner soup, add more broth to the Instant Pot before cooking.
To make this a creamy lentil soup, stir in coconut milk just before serving.
The cooking time listed does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
If you replace the oil with a calorie-controlled cooking spray, there are 0 WW Blue Plan SmartPoints in a serving.