Homage to Amy's Lentil Soup

1 Tbsp olive oil
2 medium carrots, diced
3 stalks celery, diced
1 small yellow onion, diced
3 cloves garlic, minced
1 can (~15 oz) diced tomatos
2 cups vegetable broth (or bouillon cubes)
2 - 3 cups water
1/2 medium (1 small) sweet potato OR 2 medium potatos, diced
2 tsp salt
3/4 tsp ground cumin
2-3 bay leaves
1 and 1/2 Tbsp balsamic vinegar
2 cups red or brown lentils
1/4 tsp thyme
1/4 tsp oregano

Heat oil in a large soup pot or your insta pot pressure cooker to medium heat. Saute carrots, celery, and onions until onions translucent. Add garlic and saute 1 minute more. Be careful not to burn, splash in a small amount of water as needed to prevent buring.

Blend canned tomatos until pureed. Add to pot along with vegetable broth and water. Add sweet potato OR potatos. Don't do both, one or the other. Bring to a boil, stirring occasionally then simmer for about 10 minutes or until potatos start to soften.

Add salt, cumin, bay leaves, balsamic vinegar, and lentils of your choice to the pot. If using a soup pot, cover and let simmer for about 40 minutes. If using an insta pot pressure cooker, put the lid and on cook on high pressure for 10 minutes. Let the pressure decrease on its own for an additional 10-20 mintues before slowly releasing any remaining pressure.

At this stage, test to see that the lentils are cooked thru and soft and add additional cook time if they are not. Add water as needed for desired thickness. Add thyme and oregono when done cooking and serve warm.