Name: Lentil Soup in a Pressure Cooker
Ingredients: 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; 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

Description

This lentil soup recipe made in a pressure cooker is quick, easy, and packed with flavor.

Ingredients

Scale

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
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

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Instructions

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!

Notes

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.