PRESSURE COOKER LENTIL SOUP
I love my pressure cooker and it makes such tasty dishes in no time at all. The original recipe cooking time for this was 25 minutes, but since I live at 5,000 ft. above sea level I upped the time to cook this to 30 minutes. I found the lentils were too hard after being cooked for just 25 minutes. The rule of thumb is for...
Provided by Jo Zimny
Categories Soups
Time 45m
Number Of Ingredients 10
Steps:
- 1. In the pressure cooker, sweat the onion and garlic in grapeseed oil until the onions are translucent.
- 2. Add the carrots and celery and saute for a minute or two.
- 3. Add the ground cumin and stir well.
- 4. Add the broth, lentils and bay leaves. Close the pressure cooker and bring up to pressure.
- 5. Cook for about 25 minutes. If you live at a higher elevation then read the description as to how to adjust your cooking time. I had to do mine at least 30 minutes to compensate for the altitude.
- 6. Release the steam from the pressure cooker by the quick release method. This means putting it in the sink and running a small stream of water on the lid, but check with your pressure cookers instructions first. You can also let the pressure come down on it's own as well.
- 7. Remove the bay leaves. If using the spinach add it to the soup and stir until it wilts, this should take only a few minutes. The heat from the soup will wilt it very easy. Same if you use stinging nettles, it wilts easy also.
- 8. Season with salt and pepper if you like.
- 9. Enjoy!
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