Pressure Cooker Lentil Soup

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks. Show more

Ready In: 35 mins

Serves: 4

Ingredients

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Directions

  1. In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
  2. Add the carrots and celery and saute for a minute or two.
  3. Add the ground cumin and stir well.
  4. Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
  5. Cook for 20 minutes.
  6. 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.
  7. Remove the bay leaves.
  8. If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
  9. Season with salt and fresh ground pepper to taste.
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