Ingredients
-
1/2
-
4
-
2
-
2
-
2
-
1
-
8
-
1
-
2
-
5
-
-
-
-
-
Directions
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.,i’m wondering how to do an Instant Release on a regular pressure cooker?,Does aNYONE HERE USE A PRESSURE COOKER?
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Steps
|
1
Done
|
In Your Pressure Cooker, Sweat the Onions and Garlic in the Olive Oil Until the Onions Are Translucent. |
|
2
Done
|
Add the Carrots and Celery and Saute For a Minute or Two. |
|
3
Done
|
Add the Ground Cumin and Stir Well. |
|
4
Done
|
Add the Vegetable Broth, Lentils, and Bay Leaves, Close the Pressure Cooker, and Bring Up to Pressure. |
|
5
Done
|
Cook For 20 Minutes. |
|
6
Done
|
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. |
|
7
Done
|
Remove the Bay Leaves. |
|
8
Done
|
If Desired, Stir in the Spinach, and Stir Until It Wilts. (additional Heat Is not Necessary.). |
|
9
Done
|
Season With Salt and Fresh Ground Pepper to Taste. |
