Instant Pot Red Lentil Soup

I NEED 20 PEOPLE TO SAY (YUMMY) PLEASE. THANKS🥰😍

INGREDIENTS

1 tablespoon olive oil

1 large onion, diced

1 medium carrot, diced

3 celery sticks, diced

3 garlic cloves, finely chopped

2 teaspoons dried oregano

1 tablespoon fresh rosemary, finely chopped

250 g (8.8 oz) red lentils

3 medium potatoes, cubed

1.5 litres (6 cups) vegetable stock

100 g (3.5 oz) baby spinach

Juice of 1 lemon

INSTRUCTIONS

Set the instant Pot on "Sauté" and heat the olive oil. Add the onion, carrot and celery and sauté for 2-3 minutes until slightly softened.

Stir in the garlic, oregano and rosemary and continue to cook for another minute until fragrant.

Add the red lentils, potatoes and vegetable stock and stir to combine. Turn off the "Saute" function and set the instant pot on High Pressure for 5 minutes.

When the instant pot beeps, allow it to release the pressure naturally for 10 minutes, then perfrom a quick release.

Take the lid off when the pin drops and add the baby spinach and lemon juice. Put the lid on the instant pot (without locking it) and allow the spinach to wilt for 1-2 minutes.

Season to taste and serve with your favourite crusty bread.