- Heat the olive oil in the inner pot.
- Add garlic, onions, celery stalks and cook until translucent.
- Add the tomatoes and cook for 1-2 minutes then stir to combine then add the lentils, chickpeas and all of the spices. Add the fresh herbs, too.
- Pour in the vegetable broth and bring the entire mixture to a boil.
- Reduce the heat to medium-low and cover, cooking for about 10 minutes.
- Turn off heat and transfer the inner pot into the vacuum outer pot and allow heat insulation cooking for 1 hour before serving.
