Step 1

Set an electric pressure cooker to the saute setting. Add olive oil, chopped onion, carrot and celery, and fry for 3-4 minutes until tender. Add the minced garlic, salt, thyme, paprika and pepper and cook for another 1-2 minutes to release the aromas.

Step 2

Stir in the rinsed lentils, chicken broth, crushed tomatoes and bay leaf. Editor’s Tip: Add a pinch of sugar or drizzle of honey if the tomato sauce is too acidic. It won’t be too sweet in the final soup.

Step 3

Lock the lid and close the pressure-release valve. Adjust to the pressure-cook setting on high for 15 minutes. Allow the pressure to release naturally, then remove the lid. Remove and discard the bay leaf and sprig of thyme (if used). Top with parsley before serving.