Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approximately 1 cup or 150g)
  • 2 cloves garlic, minced (approximately 1 teaspoon)
  • 1 cup dried brown or green lentils, rinsed (approximately 200g)
  • 4 cups vegetable broth or chicken broth (950ml)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional, for a bit of kick) (1.25ml)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional, for brightness) (15ml)

Instructions:

  1. Turn the Instant Pot to the 'Sauté' function. Add olive oil, chopped onion, and minced garlic. Sauté for 3-4 minutes, or until the onion is softened and translucent.
  2. Add the rinsed lentils, vegetable broth (or chicken broth), dried thyme, smoked paprika, red pepper flakes (if using), and bay leaf to the Instant Pot. Season with salt and pepper.
  3. Secure the lid of the Instant Pot, making sure the pressure valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and set the timer for 15 minutes on high pressure.
  4. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure carefully.
  5. Remove the bay leaf. Stir in lemon juice (if using). Taste and adjust seasoning with salt and pepper as needed. Serve hot.