INGREDIENTS:
- 1 tablespoon oil
- 1 large onion, diced
- 1 cup celery, sliced
- 1 pound carrots, diced
- 5 cloves garlic, minced
- 1/4 teaspoon crushed pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 - 28-ounce can diced tomatoes, undrained
- 6 cups water
- 3 vegetable bouillon cubes
- 1 pound dried lentils, rinsed
- 8 ounces small pasta
- 1 - 16-ounce bag frozen spinach
METHOD:
- Set Instant Pot to SAUTE and add oil to heat
- Add onions, carrots and celery and saute until onions are transparent
- Add the rest of the ingredients except the frozen spinach
- Stir well to combine
- Set Instant Pot to MANUAL for 10 minutes, quick release.
- Stir in frozen spinach until thawed and let sit a few minutes before serving
