Pressure-cooker lentil vegetable soup

Preparing: 2 servings

Tick anything you already have.

• ½ cup dry brown lentils, sorted and rinsed
• 2 cups low-sodium vegetable broth
• ½ onion, diced
• 1 carrots, diced
• 1 stalks celery, diced
• ½ tbsp extra-virgin olive oil
• 1 cloves garlic, minced
• ¼ tsp ground cumin
• 1 cups baby spinach

1. 1Use a compatible electric pressure cooker and follow its manual. These starting times are for high pressure. Scaled ingredients do not change the pressure time; never reduce liquid below the model minimum, exceed its fill limit, or assume a larger batch fits. Cook in separate batches when needed.
2. 2With the lid off, use sauté to warm the oil. Cook onion, carrot and celery 5 minutes; stir in garlic and cumin for 30 seconds.
3. 3Cancel sauté. Add a little of the listed broth and scrape the base until no browned bits remain. Add remaining broth and lentils. Keep expanding lentils and liquid below the half-full limit; split the batch if necessary.
4. 4Lock the lid and cook on high pressure for 8 minutes.
5. 5For this adapted soup, allow full natural release to reduce the risk of hot foamy liquid spraying. Lentils continue softening as pressure falls.
6. 6Wait until all pressure is released and the float valve drops before opening; never force the lid. Open away from your face.
7. 7Check lentils are tender; simmer with the lid off if needed. Stir in spinach until wilted and adjust seasoning. Divide into equal portions.