Step 1

Set the Instant Pot to “Sauté” and wait for it to become hot. Add the oil, onion, carrot, celery stalks and parsnip and cook for 2-3 minutes, stirring occasionally.

Step 2

Add the garlic and red chili flakes and continue to cook for another minute.

Step 3

Stir in the leftover ham, dried oregano, smoked paprika, ground cumin, salt, diced tomatoes, lentils, chicken stock and bay leaves.

Step 4

Place the lid on the Instant Pot and set it to High Pressure for 15 minutes. When the timer goes off, perform a quick release.

Step 5

Stir in the fresh parsley, season to taste and serve with your favorite bread.