Servings: 4

1c dried red lentils 1c dried red lentils
2c chicken broth + splash 2c chicken broth + splash
3/4 can petite diced tomatoes ¾ can petite diced tomatoes
1/2 yellow onion, diced ½ yellow onion, diced
1 bell pepper diced 1 bell pepper diced
1/2 tsp salt ½ tsp salt
1/4 tsp black pepper ¼ tsp black pepper
1/4 tsp smoked paprika ¼ tsp smoked paprika
2 tsp minced garlic 2 tsp minced garlic
Fresh parsley, rough chopped for garnish Fresh parsley, rough chopped for garnish

Add garlic, onions, bell pepper and splash of chicken broth to instant pot and saute until vegetables start to soften. Add canned tomatoes and sauté until bubbly.
Add red lentils and stir together sautéing until bubbly.
Add chicken broth and spices and sauté until broth warms. This helps to bring pot to pressure faster.
Add seal to lid, place on pot and set to sealing.
Cook on high pressure for 20 minutes with a 5 to 10 minute natural release then release remaining pressure. Stir and serve garnished with fresh parsley