Ingredients:
- 3/4 cup brown lentils, rinsed, soaked in water
- 2 carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach
- Salt, pepper, and red pepper flakes to taste
- 1/4 cup orzo
- 15 ounce canned diced tomatoes
- 1/2 teaspoon garlic salt
- 1 teaspoon cumin
- 2 cups water
- 2 cups broth
- 1 tablespoon dried parsley
Method:
- Set Sauté option. Add oil, onions, carrots and garlic and sauté until translucent.
- Add rest of the ingredients except orzo and spinach.
- Stir and close lid. Set Manual option and timer for 10 minutes. When done, let the steam release naturally.
- Ladle into individual soup bowls and serve hot.
- Add orzo and simmer on Sauté option until al dente.
- Add spinach and simmer until it wilts. Ladle into individual soup bowls and serve hot.