Instant Pot Lentil Soup

rainbowplantlife.com

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2 tablespoons extra virgin olive oil

1 large yellow onion, finely diced

3 medium carrots, diced (peeled or not)

6 garlic cloves, minced

4 cups (960 mL) low-sodium vegetable broth

1 pound baby potatoes, quartered (peel left on)*

1 ½ cups (300g) French green lentils (Puy lentils)

Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, oregano, and thyme, tied tightly together with kitchen twine**

1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand***

1 ½ teaspoons kosher salt

Freshly cracked black pepper pepper to taste

½ teaspoon Dijon mustard

2 teaspoons aged balsamic vinegar****

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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