1 lb. red lentils
7 cups water
2-14.5 oz cans salt-free diced tomatoes
1-6oz can salt-free tomato paste
10 oz chopped onion (1 large)
1 lb. red bell pepper (2 large)
3 oz pitted dates
8 cloves of garlic, finely minced
4 tbsp apple cider vinegar
1.5 tbsp parsley flakes
1.5 tbsp oregano
1.5 tbsp salt-free chili powder
2 tsp smoked paprika
1/2 tsp chipotle powder
1/4 tsp crushed red pepper flakes
1. Blend dates, garlic, red bell pepper, and tomatoes in blender until smooth.
2. Place all ingredients in pressure cooker and cook on high for 10 minutes.
3. Let pressure release naturally. Serve over baked potato or rice.
Recipe from Instant Pot recipe book by Chef AJ.