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
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 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 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
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.
VEGAN LENTIL SOUP IN 20 MINUTES
I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker.
Provided by Valeria
Categories Lentil
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in pressure cooker. Peel carrot, onion and garlic cloves, seed tomatoes. Add the vegetables, whole, to pressure cooker along with bay leaves (it's okay if the tomatoes are cut in half).
- Add cold water or broth, salt to taste, paprika and herbs to pressure cooker and bring to boil, uncovered.
- When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
- Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
- Discard bay leaf. Transfer onion, carrot (careful, it's really soft), tomatoes and garlic to a mixing bowl and blend with hand-blender. You may have to quarter the onion to get the blender to work on it. Return pureed vegetables to lentils, mix well and serve with French bread.
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.
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