RED LENTIL AND YELLOW SPLIT PEA SOUP MADE WITH A PRESSURE COOKER
I love lentils and split peas (no need to soak) so here is my recipe for a hearty comfort food soup. Using the pressure cooker is wonderful because after working all day, this is a quick and energy-saving way to make a meal in around 30 minutes! Serve with a nice hearty piece of warm bread.
Provided by BELEDONA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
Nutrition Facts : Calories 170 calories, Carbohydrate 29.4 g, Cholesterol 4 mg, Fat 0.7 g, Fiber 6.6 g, Protein 11.6 g, Sodium 780.5 mg, Sugar 3.2 g
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups - and freeze well, so they are worth having on hand. If you don't have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
- Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
- Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
- Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
- In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)
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
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