Ingredients

1 onion, chopped

4 cloves garlic, minced

5 cups vegetable stock

1 small Japanese eggplant, diced

2 medium to large zucchini, chopped

1 yellow bell pepper, diced or sliced mini bell peppers

1 - 28 oz can diced tomatoes, with juice

1 cup French Lentils or black beluga lentils

2 tsp herbs de Provence

1/4 tsp fresh ground black pepper

1/4 tsp red pepper flakes (optional)

Instructions

1. Set Instant Pot to the Saute setting and saute onion and garlic to soften, about 5 minutes, adding a tablespoon or 2 of water to prevent sticking.

2. Add remaining ingredients to Instant Pot and give it a good stir.

3. Secure lid and set Instant Pot to Pressure Cook - High setting for 10 minutes.

4. Once done, turn the Instant Pot to Cancel and let the Instant Pot naturally release for 10 minutes, then do a quick release.

5. Taste and adjust seasoning to your liking.

Serves 4