Night Crossing Soup Pressure Cooker
Warm, hearty, and packed with bold flavors, Night Crossing Soup is the ultimate one-pot meal, made effortlessly in a pressure cooker. This comforting lentil and vegetable soup combines wholesome ingredients like green lentils, diced tomatoes, and a medley of fresh vegetables—carrots, celery, and potatoes—enhanced with aromatic spices including smoked paprika, cumin, and thyme. Finished with the vibrant addition of baby spinach and a splash of tangy lemon juice, this deeply nourishing soup is perfect for busy weeknights or cozy dinners. Ready in just 30 minutes, this recipe is vegan, gluten-free, and ideal for meal prepping, with six generous servings that are as soul-warming as they are nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1 cup green lentils, rinsed and drained
- 14 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Set your pressure cooker to the sauté setting and add the olive oil.
Once the oil is hot, add the diced onions and sauté for 3-4 minutes until translucent.
Add minced garlic, diced carrots, diced celery, and diced potatoes. Cook for another 3-4 minutes, stirring occasionally.
Stir in the rinsed green lentils, canned diced tomatoes (with their juice), vegetable broth, smoked paprika, ground cumin, dried thyme, and the bay leaf.
Season with salt and black pepper. Stir gently to combine all ingredients.
Close and seal the pressure cooker lid. Set it to high pressure and cook for 15 minutes.
Once the cooking time is over, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and discard the bay leaf. Stir in the baby spinach and allow it to wilt into the soup.
Add the fresh lemon juice for a bright and tangy finish. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 254.6 g | 93% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 51.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6751 mg | 144% | |
*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.
