Ingredients:
- 1 cup red lentils, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon lemon juice
- Fresh parsley or cilantro for garnish (optional)
### Instructions:
1. **Sauté Vegetables**: Set the Instant Pot to sauté mode. Add a bit of oil, then sauté the chopped onion, garlic, carrots, and celery until they soften, about 5 minutes.
2. **Add Spices**: Stir in the cumin, turmeric, smoked paprika, salt, and black pepper. Cook for another minute to let the spices become fragrant.
3. **Add Lentils and Broth**: Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juice). Stir well to combine.
4. **Pressure Cook**: Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.
5. **Finish and Serve**: Stir in the lemon juice. If you prefer a smoother texture, you can use an immersion blender to blend the soup to your desired consistency. Garnish with fresh parsley or cilantro if desired.
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