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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper
- 2 leaves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 4 garlic cloves minced
- 1/2 large onion chopped
- 4 cups vegetable broth
- 2 carrots chopped
- 2 celery ribs chopped
- 1 cup dry lentils rinsed and picked
- 5 ounces fresh spinach (optional)
- Carbohydrate 43.14401 g
- Cholesterol 0 mg
- Fat 2.53896750072367 g
- Fiber 18.6908749963045 g
- Protein 15.3602025 g
- Saturated Fat 0.358658750099924 g
- Serving Size 1 1 serving(s) (401g)
- Sodium 610.900893229181 mg
- Sugar 24.4531350036955 g
- Trans Fat 0.210211500019597 g
- Calories 254 calories
{ "@type": "ItemList", "itemListElement": [ "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." ] }
