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Recipe Category: Pressure-Cooker
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Lentil Tomato Soup Pressure Cooker Recipe
Ingredients
SERVES 2 to 3 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 1 medium carrot, diced
- 2 ribs celery, chopped
- 1¼ cups dried brown lentils, rinsed and picked over
- ½ to 1 teaspoon dried Italian herb blend, herbes de Provence, or Mexican oregano, to taste
- 4 cups chicken, vegetable, or beef broth (this is good with half chicken and half beef broth)
- 2 cups water
- 1 (14.5-ounce) can diced tomatoes in juice (can be fire roasted), undrained
- 1 tablespoon sherry vinegar, balsamic vinegar, or cider vinegar
- 1½ teaspoons sea salt
- shredded Parmesan cheese, for serving.
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium heat
- Add the onion, carrot, and celery and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes
- Add the lentils and stir until they are coated with the oil
- Add the herbs, broth, and water
- Stir well
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Stir in the tomatoes with their juice, the vinegar, and salt
- Thin with some water, if desired
- Heat, uncovered, over medium heat until hot, about 10 minutes
- Serve hot, in deep soup bowls, sprinkled with Parmesan if you like
- Brown Lentil Tomato Soup with Ancient Grains: Place 2 tablespoons each of red or white quinoa, whole millet, pearled or black barley, and amaranth in a small bowl
- Cover with water and let soak 30 minutes to 1 hour
- Drain
- Brown Lentil Tomato Soup with Harissa: Substitute 1 to 2 tablespoons spicy harissa, or a combination of sweet and spicy harissa, for the dried herbs in Step 1

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