Lentil Soup

1 tbsp olive oil

1 medium onion, diced

2 large carrots, peeled and cut into ½ cm cubes

2 bay leaves

2 springs fresh thyme or 1 tsp dried thyme

960 ml vegetables stock

480 ml water

200 g rinsed green lentils

200 g rinsed red lentils

1 medium potato, peeled and diced into 1 cm cubes

1 tsp salt

Fresh ground black pepper to taste

25 g grated parmesan cheese (optional)

Select Sauté Function and heat the oil in the inner pot.

Add the onion and carrots and sauté with the lid off for 3 minutes.

Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well and ensure al ingredients are thoroughly mixed well. Press “Warm/Cancel” to cancel the function.

Close the lid and set the pressure release valve to closed. Select the Soup Function and adjust to 15 minutes.

If you like them softer, preform the Natural Release (refer to user's manual) to release pressure; preform the Quick Release (refer to user's manual) otherwise.

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Lentil Soup