A delicious and nutritious lentil stew with a touch of spinach, perfect for a cozy meal.
Heat the olive oil in the pressure cooker on sauté mode.
Using sauté mode allows you to build flavor directly in the pressure cooker.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced carrots and celery, cooking for a few minutes.
Cut the vegetables into uniform pieces for even cooking.
Mix in the ground cumin and diced tomatoes, stirring well.
Adding spices at this stage helps to toast them and enhance their aroma.
Pour in the vegetable broth, add the lentils and bay leaves, and secure the lid.
Ensure the lid is properly sealed to maintain pressure.
Cook on high pressure for 15 minutes, then release the pressure naturally for 10 minutes.
Natural pressure release helps to avoid splattering.
Open the lid, remove the bay leaves, and stir in the spinach until wilted.
The residual heat will wilt the spinach perfectly without overcooking.
Season with salt and pepper to taste, and serve warm.
Taste and adjust the seasoning just before serving for the best flavor.
