• Turn on Sauté function of pressure cooker. When display shows HOT, add diced bacon and cook until crispy. Then remove bacon with tongs and reserve for topping.
• To bacon grease ( or 1 olive oil if skipping bacon) add diced onion and sauté until starting to turn translucent. Then add garlic and sauté 1 more minute.
• Then turn off sauté function. Add diced carrot + celery, lentils and broth or water + bouillon cubes.
• Pour in crushed tomatoes and add oregano, cumin, salt + pepper. Stir.
• Close the lid. Turn pressure valve to sealing position. Cook on High Pressure for 12 minutes. Timer will start counting down after about 8 minutes of pressurizing time.
• Let pressure release naturally (NPR) for 15 minutes. Then move pressure valve to venting to release remaining pressure.
• Taste and adjust salt + pepper. Stir in chopped parsley. Serve each bowl with avocado slices and squeeze of lime juice.
• You can safely double the recipe for 8-quart sized pressure cookers.

Stovetop Instructions:

• Heat a large pot and add the diced bacon. Cook the bacon until crispy, then remove with tongs.
• Add the diced onion and sauté until it turns translucent. Then stir in minced garlic, carrot, and celery, and sauté for a couple more minutes.
• Add lentils, broth (or water + bouillon cubes/paste), crushed tomato, and spices. Bring everything to a boil on medium-high heat.
• Then turn down to medium-low and simmer the soup partially covered with a lid until the lentils are fully softened. This takes 20-30 minutes, depending on whether you are using soaked or dry lentils.