Lentil Soup (pressure cooker)

Serves 6

Olive oil

1 cup red lentils, sorted and rinsed

1 cup green/brown lentils, sorted and rinsed

1 medium onion, chopped

3 cloves garlic, minced

2 t. cumin

1½ t. smoked paprika

1 teaspoon basil

1 bay leaf

3/4 teaspoon oregano

1 t. salt

2 carrots, sliced into ¼ inch pieces

2 celery stalks, diced (optional)

1 lb. waxy potatoes, such as Yukon Gold or Red Bliss (I used a blend that included purple potatoes)

1 can crushed tomatoes

6 cups water/vegetable broth

Salt and pepper, to taste

1 bunch Rainbow Chard or similar greens (such as spinach), chopped

1 tablespoon vinegar/lemon juice

INSTRUCTIONS

Set pressure cooker to Saute function.

Saute onions, garlic, spices, carrots, celery, and potatoes for 3-5 minutes, or until onions begin to soften.

Stir in the lentils to combine.

Add tomatoes and water/veggie broth to cover.

Lock the lid into place and cook for 10 minutes at high pressure.

Stir in the chard and vinegar/lemon juice and season to taste with salt and pepper, and serve.