Ingredients

1 large onion, chopped

3 large garlic cloves, minced

5 carrots, chopped

5 celery stalks, chopped

1 cup kale, coarsely chopped and packed

1/2 tsp smoked paprika

1 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp chili powder

1 cup red lentils

5 cups low-sodium vegetable stock, I prefer to use my own homemade Vegetable Stock

1 bay leaf

Fresh ground black pepper to taste

Tabasco Chipotle hot sauce (optional)

Instructions

1. Turn the Instant Pot to the Saute setting, add the onions and celery and saute for 5-7 minutes until the onion and celery begin to soften. Add the garlic and saute for another minute or two.

2. Add the remaining ingredients except for the black pepper and hot sauce. Stir well making sure spices are mixed in.

3. Cover the Instant Pot and turn the pressure valve to the closed position. Switch to the Pressure Cook setting and set time for 15 minutes. After 15 minutes of high pressure, turn the cooker off and allow it to naturally release the pressure for 10 - 15 minutes before opening the pressure valve to release remaining steam.

4. Once the lid is open, remove the bay leaf and give the soup a good stir.

5. Serve each bowl with a fresh grinding of black pepper and a few dashes of Tabasco Chipotle hot sauce (optional).

Serves 6