I'll be testing this one in the Instant Pot later this week . . . . I'm going to follow the recipe as is except to leave out the tomato paste initially, pressure cooking on high for 20 minutes. Then I'll release the pressure, stir in the tomato paste, set to saute / medium for about 5 minutes, after which I'll let the soup sit for at least an hour. Most likely I'll refrigerate it overnight. (I won't add the tomato paste with the lentils because acidity prevents most legumes from softening. At some point I'll try a half batch with the tomato paste added at the outset.) Based on my experience with another lentil soup recipe https://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night I will expect to stir in more stock on the second day, as the lentils inevitably will absorb quite a bit of the liquid. Incidentally, I plan to use homemade light chicken stock for this, not vegetable broth, as I have plenty of the former on hand.
I'll report on how this works. Stay tuned . . . . .;o)
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Based on my experience with another lentil soup recipe https://food52.com/recipes/2348-lentil-and-sausage-soup-for-a-cold-winter-s-night I will expect to stir in more stock on the second day, as the lentils inevitably will absorb quite a bit of the liquid. Incidentally, I plan to use homemade light chicken stock for this, not vegetable broth, as I have plenty of the former on hand.
I'll report on how this works. Stay tuned . . . . .;o)