Instant Pot Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Place the onion, garlic, carrots, and celery into the food processor, process until finely minced. Then add the petite diced tomatoes, process until everything is finely minced, then place into the Instant Pot.
3. Add all the Base Ingredients and Spice/Herb Mix into the Instant Pot, stir well to combine. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
4. Once all the pressure is released, carefully remove the lid, then add the sliced pimento olives. Stir well to combine, allow at least 5 minutes for the flavors to marry. Serve with additional sliced pimento olives on top.

Stove Top Instructions

1. Place the Spice/Herb Ingredients (except sea salt) in a small bowl, mix well, set aside.
2. Place the onion, garlic, carrots, and celery into the food processor, process until finely minced. Then add the petite diced tomatoes, process until everything is finely minced, then place into a large ceramic/enamel lined Dutch oven or similar stock pot.
3. Add all the Base Ingredients and Spice/Herb Mix into the pot, stir well to combine.
4. Bring the mixture to a boil, then lower to a low simmering boil. Cover with a tight-fitting lid. Simmer for 30 to 45 minutes until the lentils are tender, stirring occasionally.
5. When the lentils are tender, add the sea salt and sliced pimento olives, stir well to combine. Simmer for several minutes, then remove from the stove.
6. Allow at least 5 minutes for the flavors to marry. Serve with additional sliced pimento olives on top.