Lentil tomato soup

Joan Hunt


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.

★★★★★ 1 vote
Serves 6
5 Min
25 Min


1 tsp
olive oil
1 medium
2 clove
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
1 c
lentils, dry
1 can(s)
diced tomatoes 28oz (low sodium)
1 c
fresh spinach
sea salt to taste

How to Make Lentil tomato soup


  • 1Heat a 6 quart pressure cooker on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
  • 2Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
  • 3If using dried herbs, stir them in now, followed by the lentils,water, and tomatoes.
  • 4cover 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.
  • 5Process 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.
  • 6add the fresh spinach and salt to taste.
    Now serve.

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About Lentil tomato soup

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