1 T extra-virgin olive oil
1 onion, small dice
2 celery stalks, small dice
1 carrot, peeled, small dice
2 cloves garlic, minced
1 c red lentils
4 c vegetable stock
1 bay leaf
2 T lemon juice
Sea salt
Black pepper
Plain yogurt (garnish)
Directions
Set to "sear" and add oil. When hot, add onions, celery, carrot, and garlic. Cook until onions are translucent. Add red lentils, stock, and
add bay leaf.
Close lid and lock. Set to "soup" and adjust for 20 minutes.
When done, quick release and make sure all pressure is released before opening lid.
Carefully open lid. Check to see if lentils are soft and cooked. If not, cook and adjust for an additional 5 minutes. If done, add lemon juice, sea salt, and fresh ground black pepper to taste. Garnish soup with pain yogurt and drizzle with olive oil.
NOTE
For a thicker consistency, pure lentils after cooking (optional).
