Yummy and very healthy supper! To make the soup, heat about a tablespoon of olive oil in the Instant Pot using Saute function. Add 1 chopped large sweet onion, 1/2 green bell pepper, diced, 3 cloves diced garlic, 2 large carrots, sliced, 3 celery stalks, sliced, and diced stems from four or five large leaves of Swiss chard. Stir and cook until onions are translucent, about five minutes. Add 1-1/2 cups of lentils, 1/3 cup fresh lemon juice, 3 cups broth (chicken, turkey or vegetable broth), 2 teaspoons smoked paprika, 1 heaping teaspoon cumin, and any chopped dried herbs that you like (oregano, mint, rosemary, thyme are all good). Add a bay leaf. If you have some, throw in a couple of large nasturtium leaves chopped up fine. Stir well and add enough water to cover the lentils. Put the lid on your Instant pot, set the valve to "Sealing" position, and set timer for 18 minutes. When pressure cooking is done, allow for a natural release for 10 minutes. Release remaining steam, remove lid and add about 4 cups chopped Swiss chard leaves. Stir well. Hit saute button and allow leaves to cook in the soup for about five minutes. Serve with bruschetta and a simple green salad.To make bruschetta: Slice a whole grain baguette and place the slices on a parchment-lined cookie sheet. Brush with olive oil. Broil for about 2 minutes, until lightly toasted. Remove from broiler, flip slices over. Spoon store-bought bruschetta sauce or pesto onto each slice, top with grated Parmesan or mozzarella cheese, top with chopped fresh basil and broil just until cheese melts and edges of each slice are lightly toasted. If you'd rather not use store-bought sauce, chop up fresh tomatoes to use instead.
