Best Pressure Cooker Greek Style Lentil Soup Recipes

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP

Pressure-Cooker Greek-Style Lentil Soup image

This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

GREEK-STYLE LENTIL SOUP

Greek-Style Lentil Soup image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

PRESSURE COOKER LENTIL SOUP

Pressure Cooker Lentil Soup 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.

Provided by Podkayne

Categories Lentil

Time 35m

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.

GREEN LENTIL SOUP FOR PRESSURE COOKER

Green Lentil Soup for Pressure Cooker image

A fast & easy winter time pressure cooker soup. Credit to Valeria who posted the recipe (#391569) that I used as a base

Provided by Salt in SF

Categories Winter

Time 30m

Yield 4 bowls, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
1/2 lb sweet Italian sausage (two sausages)
1 large carrot, diced
2 celery ribs, diced
4 garlic cloves, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika (Hungarian, if available)
2 cups water
4 cups chicken broth
2 cups green lentils
2 bay leaves
1 1/2 teaspoons salt (or to taste, none if using full salt broth)
3 pinches fresh ground black pepper

Steps:

Roll sausage into dime size balls. Brown in the oil, then remove.
Saute the onions, then remove.
Saute the carrots & celery.
Place lentils and everything else in cooker.
Seal the pressure cooker. When the pressure-indicator rises let cook 13 minutes. We don't have a great pressure cooker.
Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
Discard bay leaf. Serve with French bread.

Nutrition Facts : Calories 527.9, Fat 10.9, SaturatedFat 2.9, Cholesterol 17, Sodium 1983.2, Carbohydrate 67.7, Fiber 31.2, Sugar 5.6, Protein 40.1