Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup or 150g)
  • 2 carrots, peeled and chopped (about 1 cup or 120g)
  • 2 celery stalks, chopped (about 1 cup or 100g)
  • 2 cloves garlic, minced (about 2 teaspoons or 6g)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 8 cups vegetable broth (1.9 L)
  • 1 cup brown or green lentils, rinsed (200g)
  • 1 cup diced ham (about 150g)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons lemon juice (30 ml)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Turn on the Instant Pot to the 'Sauté' function. Add olive oil, then add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic, thyme, oregano, and smoked paprika; cook for another minute until fragrant.
  2. Pour in vegetable broth. Add lentils, ham (if using), and bay leaf. Season with salt and pepper.
  3. Secure the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 20 minutes at high pressure.
  4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully quick-release any remaining pressure.
  5. Remove the bay leaf. Stir in lemon juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley.