Instant Pot Lentil Soup
2 quarts canned tomatoes, including liquid
1 lb lentils, rinsed and picked over
2 cups spinach or kale leaves (or a mix), chopped coarsely
1 cup chopped onion
2-3 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery
3 cups green salsa, mild or hot, as preferred
1/8 teaspoon black pepper
½ teaspoon salt
1 bay leaf
2 tablespoons olive oil
1 teaspoon apple cider vinegar (preservative)
Sauté onion in olive oil in Instant Pot for 3 minutes. Add carrots and celery, sauté 3 more min. Add garlic, sauté 1-2 more minutes.
Add canned tomatoes and salsa. Stir in lentils, seasonings, spinach or kale, and bay leaf.
Lock lid. 8 minutes at high pressure, natural pressure release. Stir in vinegar before serving.
I have made this with bone broth and 1 quart of tomatoes. I like this way MUCH better.
The vinegar kept it from turning that "lentil mud brown" color.
I thought it tasted good the first day. I thought it tasted FANTASTIC the second day.