– Extra virgin olive oil – Yellow onion – Medium carrots – Garlic cloves – Vegetable broth – Baby potatoes – French green lentils – Bay leaves – Parsley – Tomatoes – Kosher salt – Black pepper – Dijon mustard – Balsamic vinegar
Add the carrots and garlic and a pinch of salt, and cook for 3 minutes. Pour in a bit of veggie broth to deglaze, scraping up any browned bits.
Add the rest of the broth, lentils, potatoes, salt and pepper, and bouquet garni (fresh herb bundle tied with kitchen twine). Stir well to submerge the bouquet garni.
Pour the crushed tomatoes on top but do not stir. Pressure cook for 12 minutes, then allow a natural pressure release for 12 minutes. Open the pot and stir in the balsamic vinegar and Dijon mustard.
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