Ingredients
4 cups water4 cups vegetable broth2 cups dried lentils, rinsed2 medium carrots, chopped1 small onion, chopped1 celery rib, chopped2 garlic cloves, minced1 teaspoon dried oregano1 cup chopped fresh spinach1/2 cup tomato sauce1 can (2-1/4 ounces) sliced ripe olives, drained3 tablespoons red wine vinegar1/2 teaspoon salt1/4 teaspoon pepperOptional toppings: Chopped red onion, chopped parsley and lemon wedges
Preparation
Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
