Ingredients : 2 tablespoons olive oil 2 onions, chopped into 1/2-inch (1.2 cm) pieces 2 celery stalks, cut into 1/2-inch pieces 2 carrots, cut into 1/2-inch pieces 4 cloves of garlic, minced 1 teaspoon of turmeric 1½ teaspoons of cumin ½ teaspoon of salt ½ teaspoon black pepper 6 cups (1.5 liters) of vegetable broth 7 cups (340 g) canned diced tomatoes and their juice 2 cans of lentils 1 large sweet potato, diced 1 pumpkin, diced 2 leaves of spinach or kale, chopped
Preparation Press Sauté and when the display shows "Hot," add the oil, onions, celery, carrots, and garlic to the inner pot and cook for 3 minutes, stirring occasionally. Add the turmeric, cumin, salt, and pepper and cook for 1 minute. Add the broth and use a wooden spoon to scrape the bottom of the pot. Add the tomatoes and juice, lentils, sweet potato and squash and stir. Press Cancel. Secure the lid, ensuring the steam release handle is in the Sealing position. Press the pressure cook button and set the cooking time for 10 minutes. When the cooking time is complete, turn the steam release knob to the vent position to quickly release the pressure. Press Cancel and remove the lid. Stir. Let the appliance remain in Warm mode. Use an immersion blender to partially puree the soup for 8 to 10 seconds. Add the spinach or kale leaves and stir. Secure the cap without turning the valve to the Sealing position. let it sit in Hot for 5 minutes. Stir and serve.
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