Pressure Cooker Lentil Soup

Total Time
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.

Ingredients Nutrition


  1. In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
  2. Add the carrots and celery and saute for a minute or two.
  3. Add the ground cumin and stir well.
  4. Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
  5. Cook for 20 minutes.
  6. 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.
  7. Remove the bay leaves.
  8. If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
  9. Season with salt and fresh ground pepper to taste.
Most Helpful

5 5

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.

4 5

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:)