Name: Healthful Lentil Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Ingredients: 1 medium yellow onion; 3 carrots; 2 celery ribs; 6 garlic cloves; 6 cups vegetable broth; 2 cups dry brown lentils; 15 oz canned diced tomatoes with liquid; 1 tsp Italian seasoning; 1 tsp Celtic sea salt; 1 tsp fresh cracked black pepper; 1 tsp smoked paprika; 1 tsp ground cumin; 15 oz canned cannellini beans; 2 cups fresh chopped kale leaves; 1 inch diameter Parmesan rind; fresh parsley leaves; fresh Parmesan cheese

CategoryDinner, Lunch, Main Dish, SoupTags#kale, #lentils, #pressurecookerDifficultyBeginner

So, this kitchen contraption known as a pressure cooker has become a pretty popular thing these days. It makes food super-fast, which is great when you are always on the run. It’s also perfect for that one recipe that would normally take 7-8 hours to cook, but you just don’t have that time and still crave the meal. Lentil soup is perfect this time of year. It’s warm and goes great with a side of cornbread, your favorite breadsticks or just by itself. Did you know lentils are a good source of cholesterol-lowering fiber? Not only do they help lower cholesterol levels, they help manage blood-sugar disorders due to the high fiber content. Fiber helps prevent your blood sugar levels from rising after a meal. Lentils are also packed with protein, iron and B vitamins. This is a must make-recipe so let’s get started.

Yields5 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

1 medium yellow onionfinely diced

3 carrotspeeled and diced

2 celery ribspeeled (to remove the strings) and diced

6 garlic clovesminced

6 cups vegetable brothyou can also use chicken broth if preferred

2 cups dry brown lentilsrinse and let dry on clean towel

15 oz canned diced tomatoes with liquid

1 tsp Italian seasoning

1 tsp Celtic sea salt

1 tsp fresh cracked black pepper

1 tsp smoked paprika

1 tsp ground cumin

15 oz canned cannellini beansrinsed and drained

2 cups fresh chopped kale leavesremove the ribs before chopping

1 inch diameter Parmesan rind

fresh parsley leaves chopped for topping

fresh Parmesan cheesegrated for topping

Add 6 cups of broth to your pressure cooker. Then add the onion, carrot, celery, kale, garlic, lentils, diced tomatoes with liquid, Parmesan rind and all herbs/spices.

Cover and seal your pressure cooker and set it to manual 15 minutes high pressure.

It will take about 20 minutes to come to pressure and then 15 minutes for the active cook time – a total of 35 Minutes.

Once the timer beeps, carefully quick release the pressure and allow to depressurize before you touch anything. Safely remove the lid and add the cannellini beans. Allow beans to come to the temperature of the soup, about 5 minutes.

Pull out the Parmesan rind. Give the soup a quick stir and ladle into your favorite bowl or cup. Top with fresh parsley and fresh grated Parmesan cheese.

Notes: This is a vegetarian dish as is, but you can certainly add chicken to this for added protein. It’s also great if ladled over a ½ cup of cooked white/brown rice or quinoa.

Nutrition Facts

5 servings

Serving size

2 cups

Ingredients