lentil tomato soup

★★★★★ 1 Review
vegancook avatar
By Joan Hunt
from Youngsville, NC

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.

serves Serves 6
prep time 5 Min
cook time 25 Min

Ingredients For lentil tomato soup

  • 1 tsp
    olive oil
  • 1 md
  • 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
    diced tomatoes 28oz (low sodium)
  • 1 c
    fresh spinach
  • sea salt to taste

How To Make lentil tomato soup

  • 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.