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 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
1medium yellow onionfinely diced
3carrotspeeled and diced
2celery ribspeeled (to remove the strings) and diced
6garlic clovesminced
6cupsvegetable brothyou can also use chicken broth if preferred
2cupsdry brown lentilsrinse and let dry on clean towel
15ozcanned diced tomatoes with liquid
1tspItalian seasoning
1tspCeltic sea salt
1tspfresh cracked black pepper
1tspsmoked paprika
1tspground cumin
15ozcanned cannellini beansrinsed and drained
2cupsfresh chopped kale leavesremove the ribs before chopping
1inch diameter Parmesan rind
fresh parsley leaves chopped for topping
fresh Parmesan cheesegrated for topping
1
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.
2
Cover and seal your pressure cooker and set it to manual 15 minutes high pressure.
3
It will take about 20 minutes to come to pressure and then 15 minutes for the active cook time – a total of 35 Minutes.
4
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.
5
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.
6
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
1medium yellow onionfinely diced
3carrotspeeled and diced
2celery ribspeeled (to remove the strings) and diced
6garlic clovesminced
6cupsvegetable brothyou can also use chicken broth if preferred
2cupsdry brown lentilsrinse and let dry on clean towel
15ozcanned diced tomatoes with liquid
1tspItalian seasoning
1tspCeltic sea salt
1tspfresh cracked black pepper
1tspsmoked paprika
1tspground cumin
15ozcanned cannellini beansrinsed and drained
2cupsfresh chopped kale leavesremove the ribs before chopping
1inch diameter Parmesan rind
fresh parsley leaves chopped for topping
fresh Parmesan cheesegrated for topping
Directions
1
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.
2
Cover and seal your pressure cooker and set it to manual 15 minutes high pressure.
3
It will take about 20 minutes to come to pressure and then 15 minutes for the active cook time – a total of 35 Minutes.
4
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.
5
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.
6
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.
