Ingredients

• • 1 onion, finely diced
• • 1 carrot, finely diced
• • 1 stalk celery, finely diced
• • 3 cloves garlic, minced
• • 2 tbsp olive oil
• • 1 (14 oz) can whole or crushed tomatoes (or a few fresh tomatoes + 1 tbsp tomato paste)
• • 1 cup dry green lentils, rinsed
• • 1 vegetable bouillon cube + 6 cups water (or 6 cups vegetable stock)
• • 1 bay leaf
• • 1 Parmesan rind (optional, but worth it)
• • 1 cup small pasta (broken spaghetti, ditalini, or similar)
• • 2 cups greens (broccoli florets, collards, kale, or spinach), chopped
• • Salt & pepper, to taste
• • Lemon juice, to finish (optional)

Directions

1. 1

   Heat olive oil in a pressure cooker over medium heat. Add onion, carrot, and celery with a generous pinch of salt and sweat until softened, about 6–8 minutes.

2. 2

   Stir in the garlic and tomatoes (and tomato paste, if using) and cook until fragrant, 1–2 minutes.

3. 3

   Add the lentils, stock (or water + bouillon), bay leaf, and Parmesan rind. Stir to combine.

4. 4

   Lock the lid and pressure cook on high for 10 minutes, then release pressure.

5. 5

   Open the lid, return to a simmer, and add the pasta and greens. Cook, stirring frequently, until the pasta is al dente — about 8–10 minutes. Add a splash of water if it gets too thick.

6. 6

   Taste, season with salt and pepper, and finish with a squeeze of lemon juice if you like a brighter bowl. Fish out the bay leaf and Parmesan rind before serving.