Quick Lentil Soup

Quick Lentil Soup

Short of time? Whip up this Quick Lentil Soup, packed with flavours.

Ingredients

• 1 medium onion, diced
• 2 large carrots, peeled and cut into 1/2 cm half moons
• 2 bay leaves
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 4 cups vegetable stock
• 2 cups Water
• 1.5 cups dry, rinsed green lentils
• 1.5 cups dry, rinsed red lentils
• 1 medium potato, peeled and diced into 1 cm pieces
• 1/2 tsp Salt
• 1/4 cup grated parmesan cheese (optional)

Step 1

Heat the oil in the Pressure Cooker over medium heat.

Step 2

Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well.

Step 3

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

Step 4

Once at pressure, turn down the heat and cook for 15 minutes.

Step 5

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 6

Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.

Step 7

Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan if desired.

Quick Lentil Soup

Short of time? Whip up this quick and easy lentil soup, packed with flavours.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Servings 6

Ingredients

  

• 1 medium onion (diced)
• 2 large carrots (peeled and cut into 1/2 cm half moons)
• 2 bay leaves
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 4 cups vegetable stock
• 2 cups Water
• 1.5 cups rinsed green lentils (dry)
• 1.5 cups rinsed red lentils (dry)
• 1 medium potato (peeled and diced into 1 cm pieces)
• 1/2 tsp Salt
• 1/4 1/4 cup grated parmesan cheese (optional)

Instructions

 

• 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, vegetable stock, water, lentils, and potato. Stir well.
• Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
• Once at pressure, turn down the heat and cook for 15 minutes.
• Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
• Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.
• Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.