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Judys Instant Pot Lentil Soup
Judy’s version
Ingredients
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, mince
  • ¼ small cabbage cut up (2cups)
  • 1lb green lentils or brown.
  • 1 (28oz.) can peeled tomatoes(Cento)
  • 1tsp. Each Thyme, oregano, rosemary
  • -Few bay leafs
  • 1 to 2 tsp. Fish sauce
  • Kosher salt
  • Freshly ground black pepper
  • 6c. low-sodium chicken or vegetable broth
  • 4 c. baby spinach
  • Freshly grated Parmesan, for serving
  • -cook instant pot 15 minutes for brown lentils, 18 min for green. Quick release.
  • -remove lid when done add spinach
  • -top with Parmesan.
Note: Ingredients may have been altered from the original.
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