• 1 14.5-oz. can diced tomatoes, undrained
  • 4 cloves garlic, minced
  • 3 cups water
  • 3 medium stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 1 cup brown or green lentils, rinsed and drained
  • ¼ cup snipped fresh parsley (optional)
  • 1 tbsp. tomato paste
  • 1 small sprig rosemary
  • 1 tsp. salt
  • Cracked black pepper, to taste


Yield: Four to five servings Time: 10 minutes prep time, ready in one hour

With an electric pressure cooker, select the saute setting and allow cooker to heat. Add in a pinch of salt and the chopped onion. Cook for three to four minutes, making sure to stir frequently, until the onion begins to turn brown. To prevent burning, add in water by the tablespoon. Add in the carrot, celery, rosemary, garlic, and tomato paste. Cook for two to three more minutes while stirring. Select "Cancel" on the cooker before stirring in tomatoes, water, and lentils. Then lock the cooker’s lid in place. Select "Manual" and allow to cook for 20 minutes. Afterwards, let the cooker stand to release the internal pressure naturally for 10 to 15 minutes. To elease the remaining pressure, take care to carefully open the steam vent. Open lid carefully as it may be hot. Stir in the salt, pepper, and parsley to taste.