Hearty Brown Lentil Soup Instant Potpressure Cooker Food

INSTANT POT LENTIL SOUP

Steps:

• Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
• Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
• Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
• Serve with parmesan cheese & parsley if desired.

INSTANT POT LENTIL SOUP

Steps:

• Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
• While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
• Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
• Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
• Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

HEARTY BROWN LENTIL SOUP (INSTANT POT/PRESSURE COOKER) RECIPE

Steps:

• Start the instant pot in SAUTE mode and heat oil in it. Add onions and garlic. Mix and saute for 1 minute. Add carrots, celery and all spices along with thyme. Add the lentils and broth. Stir it all up. Press Cancel and close the lid with vent in sealing position. Set the instant pot to SOUP mode for 20 minutes. When the instant pot beeps, release the pressure naturally. Press Cancel. Add in spinach, lemon juice and sugar. Add some red chili flakes if you like. Stir it all up. Brown Lentil Soup is ready to enjoy!

HEARTY BROWN LENTIL SOUP

Steps:

• Rinse the lentils and put them in a large pot with 10 cups water and 2½ tsp salt. (I added the salt towards the end of the cooking period as salt added at the start of cooking can make the lentils hard.
• Finely dice the carrots, celery and potatoes and add them to the pot, along with the bay leaf and thyme.
• Bring the water to the boil, lower heat and simmer soup, loosely covered for about 1 hour.
• Meanwhile chop the onion medium fine and saute it in 2 tblsps olive oil, stirring often over a medium heat until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to colour, about 10 minutes. Add the onion and garlic to the soup as it simmers.
• Lightly toast the cumin seeds in a small pan, stirring constantly for a few minutes until they are fragrant. Grind the cumin in a mortar or spice grinder and add it to the soup, along with 1 tblsp lemon juice and plenty of black pepper.
• Add the vegetable broth and the fresh herbs, bring the soup back to a simmer and taste. Adjust seasonings if necessary. Stir in another 2 tblsps olive oil.
• When serving add a thin drizzle of olive oil on top of each bowl, or put a tsp of mild salsa on top of each serving.

PRESSURE COOKER LENTIL SOUP

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 GREEK-STYLE LENTIL SOUP

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.