Short of time? Whip up this quick and easy lentil soup, packed with flavours.
Heat the oil in the Pressure Cooker over medium heat.
Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
Once at pressure, turn down the heat and cook for 15 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.
Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan if desired.