Pressure Cooker Lentil Soup

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:

Ingredients

1/2 large onion chopped medium
4 clove garlic, pressed
2 Tbsp grapeseed oil
2 medium carrots, chopped
2 medium celery ribs
1 tsp ground cumin
4 c chicken or vegetable broth
1 c dry lentils, rinsed and cleaned
2 medium bay leaves
5 1/8 oz fresh spinach or stinging nettles

The Cook

Jo Zimny Recipe
x2
Well Seasoned
Albuquerque, NM (pop. 545,852)
EmilyJo
Member Since Apr 2010
Jo's notes for this recipe:
I love my pressure cooker and it makes such tasty dishes in no time at all. The original recipe cooking time for this was 25 minutes, but since I live at 5,000 ft. above sea level I upped the time to cook this to 30 minutes. I found the lentils were too hard after being cooked for just 25 minutes.
The rule of thumb is for every 1,000 feet above 2,000 ft. above sea level increase the cooking time by 5%. So my increase was 15%.
This recipe is so yummy and I added stinging nettles to mine instead of spinach. The flavor of this soup is really good and gets better over time, so make lots!
We grow a huge patch of it every year, it's a wonderful super food and goes great in this dish. Just make sure you don't touch the nettles if you do use them. Once they are emerged into the hot soup they lose their sting.
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Directions

1
In the pressure cooker, sweat the onion and garlic in grapeseed 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 broth, lentils and bay leaves. Close the pressure cooker and bring up to pressure.
5
Cook for about 25 minutes. If you live at a higher elevation then read the description as to how to adjust your cooking time. I had to do mine at least 30 minutes to compensate for the altitude.
6
Release the steam from the pressure cooker by the quick release method. This means putting it in the sink and running a small stream of water on the lid, but check with your pressure cookers instructions first. You can also let the pressure come down on it's own as well.
7
Remove the bay leaves. If using the spinach add it to the soup and stir until it wilts, this should take only a few minutes. The heat from the soup will wilt it very easy. Same if you use stinging nettles, it wilts easy also.
8
Season with salt and pepper if you like.
9
Enjoy!

About this Recipe

Comments

1-5 of 8 comments

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user Jo Zimny EmilyJo - Apr 21, 2011
I shared a photo of this recipe. View photo
user Jo Zimny EmilyJo - Apr 21, 2011
I shared a photo of this recipe. View photo
user Jo Zimny EmilyJo - Apr 21, 2011
Jo Zimny [EmilyJo] has shared this recipe with discussion group:
Pressure Cooking
user Jo Zimny EmilyJo - Apr 22, 2011
Jo Zimny [EmilyJo] has shared this recipe with discussion group:
High Altitude Cooking
user Vickie Dinardi SunflowerVick - May 2, 2011
This is my favorite soup. I make it very much like the recipe shown. I often add a small pasta like ditalini, elbow, or orzo.

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