Ingredients
- 1 Tbsp olive oil
- 1 yellow onion finely chopped
- ¾ cup dry brown lentil
- 2 tbsp oregano
- 2 tbsp garlic powder
- 1 can 14 ounces diced tomato
- 1 can 6 ounces tomato paste
- 4 cups vegetable broth
- 8 lasagna pasta broken in small pieces
- Fresh mozzarella for garnish
Instructions
- Press "Sauté", add olive oil and brown the onion. Cook until the onion is translucent.
- Press "Cancel" and add the rest of the ingredients except the fresh mozzarella.
- Close and lock the lid, place the valve in the "Sealing" position. Press “Manual” or “Pressure Cook” and cook on high pressure for 6 minutes. Calculate about 15 minutes before the pressure builds. When cooking is finished, release the pressure quickly.
- Open the lid and mix.
- Serve in a bowl and add the fresh mozzarella on top.
Notes
•If you prefer a slightly thinner soup, add 1 another cup of broth.
•This soup can be kept in an airtight container in the fridge up to 5 days, It can also be frozen up to 3 months
•This soup can be kept in an airtight container in the fridge up to 5 days, It can also be frozen up to 3 months