LENTIL PRESSURE COOKER RECIPES

Name: Pressure Cooker Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 large onion, chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; 2 carrots, chopped; 2 celery ribs, chopped; 1 teaspoon ground cumin; 8 cups vegetable broth; 1 cup dry lentils, rinsed and picked; 2 bay leaves; 5 ounces fresh spinach (optional); salt and pepper

PRESSURE COOKER LENTIL SOUP RECIPE - FOOD.COM

Pressure Cooker Lentil Soup Recipe - Food.com image

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.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
8 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
salt and pepper

Steps:

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well.
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
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.
Remove the bay leaves.
If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
Season with salt and fresh ground pepper to taste.

Nutrition Facts : Calories 258.9, FatContent 7.5, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 42.2, CarbohydrateContent 35.4, FiberContent 16.3, SugarContent 3.6, ProteinContent 13.3

PRESSURE-COOKER LENTIL STEW RECIPE: HOW TO MAKE IT

Pressure-Cooker Lentil Stew Recipe: How to Make It image

This tasty vegetarian stew lets you take a break from meat. Adding the cream at the end gives it a lovely smoother texture. —Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

Ingredients

2 tablespoons canola oil
2 large onions, thinly sliced, divided
8 plum tomatoes, chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups dried lentils, rinsed
2 cups water
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts : Calories 497 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 345mg sodium, CarbohydrateContent 73g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 17g protein.

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