Lentil Vegetable Soup

Ingredients

• 1/2 cup frozen chopped onions
• 1 cup chopped fine carrots
• 6 small white potatoes, finely chopped
• 1 16-ounce bag lentils
• 1 15.5-ounce can Tomatoes, diced
• 8 cups vegetable broth or water+boullion
• 1-2 cups finely chopped spinach
• salt and pepper to taste

Instructions

1. Combine all ingredients in a Multipot (or similar pressure cooker) except the spinach, and cook For 35 minutes, then let some of the pressure release naturally. Release the pressure; and open the lid. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.