Lentil Soup in 10 Minutes (Pressure Cooker)

Total Time
18mins
Prep 10 mins
Cook 8 mins

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".

Ingredients Nutrition

Directions

  1. Heat the oil in the pressure cooker over medium heat.
  2. Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
  3. Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.

Reviews

Most Helpful

This was excellent I had no savory winter herbs so I used 1/2 Tbsp of parsley and 1/2 tsp oregano. I also added 1 Tbsp minced garlic, 3 stalks of celery chopped and added an extra potato. It was my first time using my pressure cooker and it turned out great.

lbruce March 25, 2011

This is a really good recipe! Delicious ! I also didn't have savory so I added the parsley and oregano as per the previous person suggested. Really good ! I even added a fresh sliced jalapeno for spice..maybe next time just 1/2 though. I also added about a cup and 1/2 of roughly chopped cabbage and should have added another cup of liquid but it was still good, like a stew. This is only my 2nd attempt with the pressure cooker and looking forward to more recipes !!!

vonranzau May 28, 2012

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