- 1 cup green lentils, rinsed
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
-1 tsp. oregano
- 1 bay leaf
- 1/2 cup olive oil, divided
- 1 small potato, finely chopped or grated
-6 oz canned strained tomatoes
-red wine vinegar, salt, pepper, to taste
-1/4 cup parsley, chopped
Set an Instant Pot to sauté. Add 1/4 cup olive oil. Add onion, celery, carrots and sauté until onion is translucent. Add garlic and oregano and sauté until fragrant, about 30 seconds.
Cancel sauté function. Add all remining ingredients through strained tomatoes, and 4-5 cups of water. Set to pressure cook on high for 16 minutes. Quick release. Add parsley, salt, pepper and vinegar to taste. Stir in remaining 1/4 cup olive oil and serve.
Thanks Meghan, we hope you enjoy it!
we have been making lentils once a week to increase our meatless meals! This looks delicious