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    Pressure Cooker Lentil Soup

    • Recipes
    • 02 Aug, 2023

    This ultra cosy Pressure Cooker Lentil Soup stars fennel, fire-roasted tomatoes and lentils: it's an easy vegetarian meal that everyone will love!


    Can you make soup in a Pressure Cooker? Absolutely.


    This Pressure Cooker Lentil Soup recipe is the perfect intro to pressure cooker soups! It's easy to make and full of nutritious ingredients. Lentils load it with plant-based protein and it's bright red from fire-roasted tomatoes. The star ingredient: fresh fennel, which adds a smoky undertone.


    This recipe is vegetarian, vegan, plant-based, gluten-free and dairy-free.


     


    Ingredients :


    • 1 medium yellow onion

    • 1 fennel bulb

    • 2 large carrots

    • 1 clove garlic

    • 4 tbsp olive oil

    • 300g brown or green lentils

    • 800g diced fire-roasted tomatoes

    • 1L vegetable broth

    • 240ml water

    • 1 tsp kosher salt

    • 1 tbsp paprika

    • 1 tbsp dried oregano

    • 90g baby spinach (or chopped standard spinach)


     


    Serves : 6

    Cooks In : 45 min

    Difficulty : Easy



    Preparation Method :

    1. Rinse the lentils under cold water in a fine-mesh sieve and remove any debris
    2. Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.
    3. Place the pressure cooker on the stove on medium heat. Add the olive oil to the pressure cooker. When it is heated, add the onion and fennel and sauté for 3 to 4 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika and oregano.
    4. Ensure that the number of ingredients doesn't exceed 2/3 of the cooker's capacity. Securely close and lock the lid of the Pressure Cooker. Increase the heat to high and cook until the pressure regulator starts to jiggle.
    5. Reduce the heat to medium/low setting and cook for 10-12 minutes. Allow the pressure to drop (about 3-15 minutes) or place the pressure cooker under cold running water for a couple of minutes for instant pressure drop - do not allow the water to enter the safety valve on the handle. Touch the pressure regulator lightly to ensure the pressure has dropped (no hissing or steam escaping) and the safety lock valve has dropped.
    6. Open the pressure cooker's lid and stir in the spinach and grated garlic and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately.


     


    Tips :

    You should always follow the instructions in the manual for the Pressure Cooker. Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

     


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