Ingredients
- 2 cups lentils (precook for about 12 mins in ~ ~ 2 cups chicken broth in instapot).
- 1 lg. onion (diced)
- 3 ribs celery (sliced)
- 3 carrots (sliced)
- 2 cloves garlic (minced)
- 1/2 Tbsp. Basil
- 1/2 Tbsp. Oregano
- 1 tsp. Thyme
- 1 bay leaf
- 1 Tbsp. Parsley
- 2-14 1/2 oz cans Muir Glen fire roasted tomatoes
- Approx. 1 quart chicken broth or more if needed.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tbsp. Cider vinegar
Directions:
Use large stockpot and add olive oil, onions, celery, and carrots. Sauté until soft. Add chicken stock, cooked lentils, tomatoes, spices. Cook for about 1-1 1/2 hours.