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.

Posted on: Sep 26, 2006

Print Recipe

Ingredients

1/2 large onion, chopped

4 garlic clove, minced

2 tablespoons olive oil

2 carrot, chopped

2 celery rib, chopped

1 teaspoon ground cumin

4 cups vegetable broth

1 cup dry lentils, rinsed and picked

2 bay leaf

5 ounces fresh spinach (optional)

salt and pepper

Directions

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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

Featured Reviews for This Recipe

From: Chef #452163

On Mar 27, 2007

I used homemade turkey broth that I had in my freezer and added some zucchini (because I had some) and chipotle powder (for spice), and this tuned out great. Thanks for the recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: JRH

On Feb 15, 2007

Delicious and so simple to make!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews

Nutrition Facts
Serving Size 1 (409g) Recipe makes 4 servings
Calories 340
Calories from Fat 84		(24%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 851mg		35%
Potassium 849mg		24%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 16.7g	66%
	Sugars 6.7g
Protein 16.2g		32%
Vitamin A 7334mcg		146%
Vitamin B6 0.4mg		22%
Vitamin B12 0.0mcg		0%
Vitamin C 9mg		15%
Vitamin E 1mcg		5%
Calcium 76mg		7%
Iron 5mg		28%
detailed view... how is this calculated?

is this recipe not exactly what you are looking for?

or

Browse similar recipes by category

what's popular now

Pressure Cooker Lentil Soup

| Edit...
My Notes:

My Notes

Ingredients

Directions

1

2

3

4

5

6

7

8

9

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

is this recipe not exactly what you are looking for?

or

Browse similar recipes by category

what's popular now

Pressure Cooker Lentil Soup

| Edit... My Notes:

My Notes

Write a Review! (optional)

Ingredients

Directions

1

2

3

4

5

6

7

8

9

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

| Edit...
My Notes: