When it's wet and cold outside, bundle up in your coziest attire & warm up with @gardeninthekitchen's #vegan Instant Pot Moroccan Lentil Soup 🍲 It's veggie-packed and takes less than 40 minutes to make 😍 Get the recipe ⬇️ Ingredients 2 tbsp olive oil 1 white onion, diced 3 cloves garlic, sliced 1 cup baby bella mushrooms, chopped 1 cup carrots, diced small 1 red bell pepper, diced small 1⁄2 cup red wine 2 tbsp tomato paste 1 cup tomato sauce 2 cups lentils, rinsed 4 cups vegetable broth 3 1/2 cups fresh spinach 1 tsp paprika 1⁄2 tspn cumin 1⁄4 tsp cinnamon Salt and pepper, to taste 1. Turn instant pot on sauté mode. When hot add oil, onion & garlic. Sauté for 2-3 minutes until the onions are translucent. 2. Add in mushrooms, carrots & bell pepper. Sauté for 5-7 minutes stirring often, until vegetable are soft 3. Add the wine to deglaze the pot. Stir to remove browned bits from the pot. Allow wine to reduce 4. Stir in tomato paste, followed by the tomato sauce & all seasonings. Stir well and allow another 2-3 minutes of sautéing to further cook the vegetables 5. Add the lentils and broth, stir to combine 6. Turn off sauté mode. Cover & lock the instant pot. Cook on high pressure for 20 minutes, then quick release all pressure. 7. Open the pot and fold in spinach. Stir well, cover it back up for 2-3 minute to allow the spinach to wilt 8. Serve with a drizzle of olive oil & enjoy!