Name: Instant Pot Lentil Cabbage Soup
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1.5 tbsp extra virgin olive oil; 1 medium yellow onion (diced); 3 medium carrots (diced); 4 cloves garlic (minced); 2 tsp kosher salt (+ more to taste (see Note 1)); 0.5 tsp freshly cracked black pepper; 1 cup green lentils ((200g)); 1 medium green cabbage (quartered, cored and thinly sliced or chopped); 1 cube vegetable bouillon ((can use 2 for more flavor) (see Note 2)); 4 cups water ((960 mL) (see Note 2)); 2 null bay leaves; 1 can whole peeled tomatoes ((28-ounce)); 2 tbsp apple cider vinegar; null to_serve whole grain bread or baguette

Instructions

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1

Crush the whole peeled tomatoes (1 can) by hand into a bowl.
2

Select the Sauté setting on the Instant Pot. Heat the pot for a few minutes, then add the extra virgin olive oil (1.5 tbsp). Once hot, add the yellow onion (1 medium) and a pinch of [kosher salt]. Cook until lightly browned and soft.
3

Add the carrots (3 medium), garlic (4 cloves), kosher salt (1 tsp), and freshly cracked black pepper (0.5 tsp). Cook until carrots start to soften.
4

Add the green lentils (1 cup), green cabbage (1 medium), water (4 cups), vegetable bouillon (1 cube), remaining [kosher salt], and leaves (2 bay). Stir to combine, pressing down the [green cabbage]. Select the Cancel setting.
5

Pour the crushed [whole peeled tomatoes] on top and stir.
6

Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook at high pressure for 10 minutes. Allow a natural pressure release.
7

Once pressure has released naturally, open the pot and stir in the apple cider vinegar (2 tbsp). Taste for seasonings, adding more [kosher salt] and [freshly cracked black pepper] as needed. Serve with [whole grain bread or baguette].