Ingredients
| 1 tbsp | Olive Oil |
| 1 | Onion, chopped |
| 1 tbsp | Garlic, minced |
| 3 | Celery, chopped |
| 3 | Carrots, chopped |
| 1 tbsp | Cumin |
| 1 cup | Red or Yellow Lentils |
| 1 tbsp | Tomato Paste |
| 4 cups | Broth |
| 2 cups | Water |
| 1 can | Crushed Tomatoes |
| 1 | Bay Leaf |
| taste | Salt & Pepper |
Instructions - Instant Pot
- Set Instant Pot to Saute. Add Olive Oil, Onion, Garlic, Celery, and Carrots. Stir until fragrant.
- Add Cumin, Lentils, and Tomato Paste. Mix in Broth, Water, Tomatoes, Bay Leaf, and season with Salt & Pepper.
- Secure lid, set to Beans/Chili and cook for 15 minutes. Quick release.
- Puree until smooth.
Recipe
Source