1 - onion
3 - celery stalks- diced
5 cloves - garlic- minced
1 6oz can - tomato paste
6 - carrots- roughly chopped
8 small to medium - russet potatoes- cut into large cubes
5 cups - veggie broth
3/4 cup - dry red lentils- rinsed
2 tsp - dry mustard
2 tsp - dried parsley
1 1/2 tsp - oregano
1 tsp - paprika
1 - bay leaf
1/2 tsp - black pepper
1 cup - frozen peas
- In the instant pot, saute the onion and celery on the Saute setting until soft. Add a small amount of water to loosen vegetables if they begin to stick.
- Add the garlic and saute 1 or 2 more minutes. Stir in tomato paste and cook for 1 minute.
- Add the carrots, potatoes, veggie broth, red lentils, and seasonings. Cook in instant pot on manual setting for 10 minutes with a natural release.
- When the pressure has come down, remove the lid and stir in the peas. Replace the lid and leave the pot on "Keep Warm" setting for about 5 minutes or until peas are cooked.