Step 1

Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into Instant Pot.

Step 2

Cover and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Step 3

Stir in the tomato sauce, salsa and corn.

Step 4

Ladle into bowls and top with parsley, sour cream and croutons.

Step 5

Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into slow cooker.

Step 6

Cover and cook on low for 4-6 hours, or until lentils are tender.

Step 7

Stir in the tomato sauce, salsa and corn.

Step 8

Ladle into bowls and top with parsley, sour cream and croutons.