Recipe by Podkayne
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.
Top Review by GardenKat
This was delicious! Before closing up the pot, I added some chopped fresh tomatoes, 2x the cumin, and salt. I added the spinach after I took off the lid and added some letover cooked basmati rice. Really yummy. Thank you for sharing this super easy, quick and delicious recipe.
- 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
Directions See How It's Made
- 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.