Pressure Cooker Lentil Soup


Servings: 4
  • 1⁄2 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon ground cumin
  • 8 cups vegetable broth
  • 1 cup dry lentils, rinsed and picked
  • 2 bay leaves
  • 5 ounces fresh spinach (optional)
  • salt and pepper
  • In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
  • Add the carrots and celery and saute for a minute or two.
  • Add the ground cumin and stir well.
  • Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
  • Cook for 20 minutes.
  • Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
  • Remove the bay leaves.
  • If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
  • Season with salt and fresh ground pepper to taste.