Description
A delicious and hearty soup when you don’t have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup carrots, 1/4-inch slices
- 2 cloves garlic, minced
- 1 ½ cups diced cooked ham
- 1 cup lentils
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 4 cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 small bay leaf
- 1 ¼ teaspoons kosher salt
- ½ teaspoon lemon juice
- ¼ teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham
- lentils
- basil
- oregano
- and thyme. Add chicken broth
- tomato sauce
- and water. Stir in bay leaf.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt
- lemon juice
- and pepper into the soup.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 10