LENTIL SOUP IN 10 MINUTES (PRESSURE COOKER)
This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".
Provided by blucoat
Categories Potato
Time 18m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in the pressure cooker over medium heat.
- Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
- Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.
Nutrition Facts : Calories 216.8, Fat 2.4, SaturatedFat 0.3, Sodium 131.9, Carbohydrate 36.4, Fiber 13.6, Sugar 2.4, Protein 13.1
PRESSURE-COOKER GREEK-STYLE LENTIL SOUP
This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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.
Provided by Podkayne
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
PRESSURE-COOKER LENTIL PUMPKIN SOUP
Plenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. -Laura Magee, Houlton, WI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2-1/4 quarts)
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic exchanges
PRESSURE COOKER LENTIL SOUP WITH SAUSAGE
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams
GREEN LENTIL SOUP FOR PRESSURE COOKER
A fast & easy winter time pressure cooker soup. Credit to Valeria who posted the recipe (#391569) that I used as a base
Provided by Salt in SF
Categories Winter
Time 30m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Roll sausage into dime size balls. Brown in the oil, then remove.
- Saute the onions, then remove.
- Saute the carrots & celery.
- Place lentils and everything else in cooker.
- Seal the pressure cooker. When the pressure-indicator rises let cook 13 minutes. We don't have a great pressure cooker.
- Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
- Discard bay leaf. Serve with French bread.
Nutrition Facts : Calories 527.9, Fat 10.9, SaturatedFat 2.9, Cholesterol 17, Sodium 1983.2, Carbohydrate 67.7, Fiber 31.2, Sugar 5.6, Protein 40.1
SHIITAKE-LENTIL PRESSURE-COOKER SOUP
Delicious, HEALTHY, easy-to-prepare in an hour cooking time (with a pressure cooker). My DH loves this soup. Vegetarian if you use vegetable broth, but I've made it with both chicken and beef broth. Recipe is courtesy of the Sierra Club magazine. Original recipe didn't call for any salt (so I added it at the table)
Provided by chefthyme
Categories Chowders
Time 1h15m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 11
Steps:
- The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
- The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
- Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
- Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
- Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
- Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!
Nutrition Facts : Calories 185.5, Fat 1.7, SaturatedFat 0.4, Sodium 675.4, Carbohydrate 30, Fiber 7.4, Sugar 5.7, Protein 10.1
JANA'S PRESSURE COOKER LENTIL HAM SOUP
Create a delicious ham broth first and use it to cook the lentils along with herbs and cooked vegetables. The pressure cooker cuts down cooking time, but preserves the flavor of each ingredient.
Provided by skewtour
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
- Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
- Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 35.6 g, Cholesterol 46.4 mg, Fat 4.8 g, Fiber 16.4 g, Protein 30.9 g, SaturatedFat 1.1 g, Sodium 657.8 mg, Sugar 4.7 g
PRESSURE-COOKER LENTIL AND SAUSAGE SOUP
I added a cup of dry red wine to this soup because red wine in lentil soup is the bread to my butter. Without the wine, the flavors are not as rich and delicious. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2-1/4 quarts.
Number Of Ingredients 14
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker., Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 977mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
PRESSURE COOKER VEGAN RED LENTIL SOUP
This vegan soup is based on lentils, tofu, and tomato puree. High in protein and just delicious, it's a staple in our home.
Provided by Tridelice
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 54m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
- Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.6 g, Fat 7.4 g, Fiber 10 g, Protein 19.3 g, SaturatedFat 0.8 g, Sodium 769.8 mg, Sugar 9.2 g
PRESSURE-COOKER LENTIL STEW
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.
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PRESSURE COOKER LENTIL SOUP - PASS THE PLANTS
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4.7/5 (68)Total Time 20 minsCategory SoupCalories 307 per serving
- Heat pressure cooker on medium heat, or set to Saute function if using an electric model, such as an Instant Pot.
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From pressurecookrecipes.com
5/5 (32)Total Time 1 hrCategory Dinner, Lunch, SoupCalories 353 per serving
- Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot. *Note: We are using the preheating heat to render & crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.
- Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot. Add in diced onion, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #soups-stews #beans #easy #vegan #vegetarian #pressure-cooker #stove-top #dietary #lentils #equipment
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