Lentil Soup in a Pressure Cooker
This week the Cosori company sent me a pressure cooker to try. I had so much fun trying different kinds of recipes that I decided to share the adventure with you. I tried steel-cut oatmeal, lentil soup, steamed potatoes, popcorn, and sure enough the pressure cooker made things very easy. I liked it so much in fact, that I decided to give one away.
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2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2 carrots, chopped
2 celery stocks, chopped
1 small potato, diced
4 cups vegetable stock (click here for recipe)
1 can (14 oz.) diced tomatoes
1-2 bay leafs (remove before serving)
1/8 teaspoon red pepper flakes
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1 1/4 cup lentils, rinsed
1 cup fresh spinach
In the pressure cooker sauté onions, garlic, carrots, celery in the olive oil. Add the vegetable stock, diced tomatoes, potato, bay leaf, red pepper flakes, cumin, thyme, basil, and lentils. Secure the lid, push the “soup” button, wait until it is done. Be careful when removing the lid to make sure that the pressure has been released. Give the soup a good stir, add fresh spinach, serve!
Note: The above recipe may be done on the stove top as well. Sauté as above, then add the rest of the ingredients except the spinach. Bring to a boil, let it simmer for 30 min. or so until the lentils are tender. Right before serving, add the fresh spinach.
1 cup steel-cut oats (Bob’s Red Mill organic)
2 cups water
2 cups milk
2 tablespoons maple syrup (optional)
1 teaspoon vanilla (optional)
pinch of salt (optional)
Add all the above ingredients to the pressure cooker. Secure the lid. Push the button that says “multigrain”. Wait for it to chime when it is finished.
The above recipe may be done on the stove top as well. Add all ingredients to a sauce pan, except reduce the milk by 1 cup. Stir to combine. Bring to a boil, reduce heat to a low simmer, and let cook for 20 min. or so until the oats are tender.