Pressure-Cooker Greek-Style Lentil Soup

• 4 cups water
• 4 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup chopped fresh spinach
• 1/2 cup tomato sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional toppings: Chopped red onion, chopped parsley and lemon wedges

1. Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
2. Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

water, vegetable broth, dried lentils, carrots, onion, celery, garlic, oregano, fresh spinach, tomato sauce, olives, red wine vinegar, salt, pepper, red onion

Taken from www.tasteofhome.com/recipes/pressure-cooker-greek-style-lentil-soup/ (may not work)