Ingredients

1/2 medium onion, chopped

3 garlic cloves, minced

2 cups peeled and chopped carrots - about 4

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon cinnamon

2 cups red lentils, sorted and rinsed

1 - 15 ounce can diced tomatoes

7 cups vegetable stock

fresh ground black pepper

Instructions

1. Add onion and garlic to the Instant Pot and set to the saute setting and saute until soft, adding a tablespoon or so water as needed to prevent sticking. Add remaining ingredients and give it a good stir.

2. Lock lid in place; set pressure valve to sealing position. Switch Instant Pot cooking selection to Pressure Cook and set cook time to 20 minutes. Let sit to naturally release pressure for an additional 20 minutes. Release remaining steam and remove lid.

3. Use a handheld immersion blender or a high speed blender to create a creamy soup. I like to blend about 3/4’s of the soup leaveing 1/4 of it chunky. Stir in a few grinding of black pepper.

4. Serve with fresh cilantro leaves.

Serves 4