1/2 Photos of Pressure Cooker Lentil Soup
This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.
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- 1In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- 2Add the carrots and celery and saute for a minute or two.
- 3Add the ground cumin and stir well.
- 4Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- 5Cook for 20 minutes.
- 6Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- 7Remove the bay leaves.
- 8If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- 9Season with salt and fresh ground pepper to taste.
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Nutritional Facts for Pressure Cooker Lentil Soup
Serving Size: 1 (166 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 258.8
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 42.2 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 16.2 g
- Sugars 3.6 g
- Protein 13.3 g
The following items or measurements are not included: