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


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.

About this Recipe

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