Lentil tomato soup

Joan Hunt

By
@vegancook

This soup is processed in the pressure cooker for 4 minutes to make it a quick fix. it tastes like you were cooking it all day but is done in around 30 minutes depending on how fast you pressure cooker cools.


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Comments:

Serves:

Serves 6

Prep:

5 Min

Cook:

25 Min

Ingredients

1 tsp
olive oil
1 medium
onion,diced
2 clove
garlic,diced
1/2 c
white wine (make shure it is one you will drink)
1 Tbsp
dried basil
1 Tbsp
dried oregano
1 Tbsp
dried marjoram
4 c
water
1 c
lentils, dry
1 can(s)
diced tomatoes 28oz (low sodium)
1 c
fresh spinach
sea salt to taste

Directions Step-By-Step

1
Heat a 6 quart pressure cooker on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
2
Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
3
If using dried herbs, stir them in now, followed by the lentils,water, and tomatoes.
4
cover the pressure cooker and bring up to pressure. if your cooker has a variable weight for how many LB. of pressure I am using 15 LB. pressure.
5
Process for 4 minutes according to your cookers directions. then turn off heat or remove heat source and let cool completely until it is safe to remove the lid.
6
add the fresh spinach and salt to taste.
Now serve.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #spinach, #Tomato, #Lentil