- 2 tablespoons butter - or olive oil
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning - I used Trader Joe's Aglio Olio Seasoning Blend
- 1 tablespoon sun dried tomato paste
- Chili flakes, to taste
- 4 cups chicken or vegetable broth
- ½ cup red or green lentils
- 1 can (14 ounce) fire-roasted diced tomatoes
- Salt and black pepper
- 1 cup sun dried tomatoes, sliced
- 1 cup heavy cream - or coconut milk
- ½ cup grated parmesan cheese - optional
- 8 oz. fresh spinach leaves
Melt the butter in the pot of your Instant Pot with the onions and garlic using the sauté setting. Add the Italian seasoning. Cook until the onions begin to soften and brown at the edges, about 5 minutes. Add the sun dried tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Set the lid on the pressure cooker and pressure cook the soup for 10 minutes on high pressure. When the cycle ends, release the pressure manually and stir the soup gently. If the soup is not smooth enough for you, you can use an immersion blender to reach the consistency you prefer at this stage.
Add the sliced sun dried tomatoes, the cream/coconut milk, and the parmesan, stirring until creamy and steamy, 5-10 minutes. Add the spinach and stir until wilted.
Ladle the soup into bowls and enjoy!
- Yields: 4-6 servings
- Preparation Time: 40 minutes