Prep 10 mins
Cook 25 mins
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.
- 1⁄2 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup dry lentils, rinsed and picked
- 2 bay leaves
- 5 ounces fresh spinach (optional)
- salt and pepper
- In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- Add the carrots and celery and saute for a minute or two.
- Add the ground cumin and stir well.
- Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- Cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- Remove the bay leaves.
- If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- Season with salt and fresh ground pepper to taste.
I really like this recipe, and it goes very well with buttered bread on a cold day.
After sauteing the onions and garlic, I dumped them into a bowl and proceeded with the recipe. I have a Fagor pressure cooker and I found that 25 minutes almost got the lentils soft enough for me. At that point, I did a quick pressure release, did a lentil check, added the onions and garlic back in with a little water, then brought the soup back up to pressure for ~3 minutes. It turned out really well, where the onions weren't mush and the lentils were soft. I would also recommend watching the salt, because of the sodium in the vegetable broth and I used salted butter on my bread, which was plenty for me.
Good, but needs a little more spice so it will take some experimenting. It als needed a little more time in the pressure cooker. The lentils were not quite done at 20 minutes for me.
I love lentil soup, but sometimes it lacks flavor so for this recipe I took the advice from some of the other reviews. I added 2X the cumin, fresh tomatoes, jalapeños & parsley. For addional spices I used about a Tbsp of Shan's spice mix for Dal curry which adds cardamom, coriander & tumeric. I also added diced ham & about a tap of bacon grease because we may not live as long, but we enjoy our meat & the flavor it adds:)