lentil tomato soup

Name: Lentil tomato soup
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 teaspoon(s) olive oil; 1 medium onion,diced; 2 clove(s) garlic,diced; 1/2 cup(s) white wine (make shure it is one you will drink); 1 tablespoon(s) dried basil; 1 tablespoon(s) dried oregano; 1 tablespoon(s) dried marjoram; 4 cup(s) water; 1 cup(s) lentils, dry; 1 can(s) diced tomatoes 28oz (low sodium); 1 cup(s) fresh spinach; - sea salt to taste

(1 RATING)

54 Pinches 1 Photo

Joan Hunt

Youngsville, NC

Updated on Sep 15, 2011

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.

Rate

prep time 5 Min

cook time 25 Min

method ---

yield Serves 6

Ingredients

1 teaspoon olive oil
1 medium onion,diced
2 cloves garlic,diced
1/2 cup white wine (make shure it is one you will drink)
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
4 cups water
1 cup lentils, dry
1 can diced tomatoes 28oz (low sodium)
1 cup fresh spinach
- sea salt to taste

How To Make lentil tomato soup

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).

Step 2

Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
Step 3

If using dried herbs, stir them in now, followed by the lentils,water, and tomatoes.
Step 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.
Step 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.
Step 6

add the fresh spinach and salt to taste. Now serve.
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