This recipe is based loosely on Garlic Lover's Lentil Soup from Great Vegetarian Cooking Under Pressure by Lorna Sass, the times are from the Instant Pot cookbook that comes with the cooker. Lorna's recipe doesn't call for celery, you can substitute lots more garlic if you don't have celery.
Instant Pot
5 Servings
- 1 T olive oil
- 1 T garlic, chopped
- 2 C / 1 large onion, chopped
- 2 large carrots, chopped
- 2 large celery ribs, chopped (optional)
- 2 potatoes, chopped (optional)
- 3 C brown lentils
- 9 C water
- 1 t herbes de provence
- 2 bay leaves
- 4 bouilion cubes or the equivanlent of better than bouilon or broth powder
Set instant pot to saute, add oil, saute the garlic, add onions, saute until translucent or a bit brown at edges, add carrots and celery, saute one minute more, add water, beans, everything else, put on the lid, hit the manual button and adjust cook time to 7 minutes. Now, think of a side to cook, or start slicing bread.