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    You are in: Home / Recipes / Pressure Cooker Lentil Soup Recipe
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    Pressure Cooker Lentil Soup

    Pressure Cooker Lentil Soup. Photo by monimoni4ever

    1/2 Photos of Pressure Cooker Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Podkayne's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 24, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2014

      55

      I just got a pressure cooker and while looking for my first recipe to try I found this one and realized I had everything to make it in the house.<br/>I made it exactly as written except I used low-sodium vegetable broth. The flavor was absolutely delicious and the lentils were perfectly cooked in the specified time. Now I'm feeling pretty confident to try more recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2014

      55

      This was easy to make and tasted fantastic. Thanks for taking the time to submit this recipe. Our lentils were perfect in the time as directed in the recipe. We drizzled just a bit of balsamic vinegar over the soup at the table. Fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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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
    26%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 42.2 mg
    1%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 16.2 g
    65%
    Sugars 3.6 g
    14%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    vegetable broth

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