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Export 13 ingredients for grocery delivery
Turn Instant Pot to saute and let heat up.
Add in olive oil, onions, celery, and carrots and saute for 2-3 minutes, or until onions begin to soften.
Add in lentils and garlic and saute for an additional 1 to 2 minutes. Turn Instant Pot OFF.
Add in vegetable stock and scrape up any browned bits on the bottom of the instant pot to prevent a burn warning.
Add in the crushed and diced tomatoes, oregano, coriander, cumin, salt (if using), and bay leaves.
Place lid on pressure cooker and be sure vent knob is pointed towards sealed.
Set cook time for 15 minutes on high pressure.
Once cook time has elapsed, allow pressure to release naturally.
Once pressure is released, open Instant Pot and discard bay leaves. Stir in lemon juice or balsamic vinegar and serve.