Lentil Soup in 10 Minutes Pressure Cooker
Whip up a hearty and nutritious meal in no time with this 10-Minute Pressure Cooker Lentil Soup! Bursting with the earthy flavors of green or brown lentils, fresh vegetables, and a fragrant blend of cumin, paprika, and thyme, this recipe is a true weeknight lifesaver. With just 5 minutes of prep and only 10 minutes of cook time, your pressure cooker does all the heavy lifting, delivering a rich, comforting soup that's perfect for cozy evenings. Packed with protein, fiber, and plant-based goodness, this one-pot wonder is naturally vegan, gluten-free, and easily customizable. Finish it off with a sprinkle of fresh parsley and a splash of lemon juice for a bright, zesty touch, and enjoy a wholesome, flavorful meal that's ready in a flash. Perfect for busy cooks seeking a quick, healthy dinner idea!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Dry green or brown lentils, rinsed
- 1 14-ounce can Canned diced tomatoes (with juices)
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 tablespoon Fresh lemon juice (optional)
Instructions
Set your pressure cooker to sauté mode and heat the olive oil.
Add the diced onion and cook for 2 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 2 minutes.
Add the rinsed lentils, canned diced tomatoes (with juices), vegetable broth, cumin, paprika, thyme, salt, and black pepper. Stir well to combine.
Cancel sauté mode, seal the pressure cooker lid, and set it to high pressure for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining steam.
Open the pressure cooker lid, give the soup a good stir, and taste for seasoning. Add more salt or pepper as needed.
Optionally, stir in fresh lemon juice for added brightness.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
