Instant Pot Greek Lentil Soup

My Instant Pot: https://amzn.to/3oTIyjO (Amazon affiliate)

Print this recipe here: https://www.dimitrasdishes.com/instant-pot-greek-lentil-soup/

Ingredients
14 oz (400g) brown or green lentils, washed and soaked in water overnight
1/4 cup or more olive oil
2 carrots, peeled and diced
1 small onion, finely chopped
1 celery rib, diced
3-4 cloves of garlic, chopped
3 bay leaves
15 oz (425g) crushed tomatoes
1 teaspoon of salt or to taste
1/2 teaspoon crushed black pepper or to taste
1/4 teaspoon crushed red pepper flakes (optional)
8 cups vegetable broth or water
1 teaspoon dried oregano
2-3 tablespoons finely chopped fresh parsley
For serving: vinegar, olives, feta cheese
Instructions
Add the onion, carrots, celery, and olive oil to the Instant Pot and season with a pinch of salt. Set it to the Saute feature for about 10 minutes or until soft and golden. Add the garlic and sauté 2-3 minutes longer.

Add the lentils, bay leaves, water, salt, pepper, tomatoes, and crushed red pepper flakes.

Cover the instant Pot and set the valve to seal. Pressure cook on High for 10 minutes and allow it to slow release for 15 minutes. Open the valve to release any remaining pressure.

Taste and adjust the seasoning if needed. Add the oregano and stir to combine. Garnish with finely chopped parsley.

Serve drizzled with some good quality olive oil and a splash of vinegar and some feta with olives on the side.

Kali Orexi.

Notes
Freezer Instructions: Once the soup cools to room temperature trasfer it to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months. Thaw it overnight in the refrigerator and warm on the stove.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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