Pressure Cooker Lentil Soup
Warm up your weeknight dinners with this hearty and wholesome Pressure Cooker Lentil Soup, a quick and easy recipe that's bursting with flavor and loaded with nutritious ingredients. Perfectly seasoned with cumin, paprika, and thyme, this comforting dish combines tender lentils, vibrant vegetables, and luscious diced tomatoes in a fragrant vegetable broth. The pressure cooker transforms these pantry staples into a rich, satisfying meal in just 25 minutes of cook time, making it an excellent choice for busy weeknights. Garnish with a squeeze of fresh lemon juice and optional baby spinach for a pop of brightness and added nutrients. Whether you're meal prepping or craving a cozy bowl of soup, this recipe is the ideal balance of convenience, flavor, and health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dried brown or green lentils, rinsed and drained
- 14.5 ounces diced tomatoes (canned)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice
Instructions
Set the pressure cooker to sauté mode and heat the olive oil.
Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant.
Add the rinsed lentils, canned diced tomatoes (with their juice), vegetable broth, cumin, paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
Cancel sauté mode, secure the pressure cooker lid, and set the valve to the sealing position.
Cook on high pressure for 15 minutes. Once done, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
Discard the bay leaf and taste the soup, adjusting seasoning if needed.
If using, stir in the baby spinach and lemon juice. Allow the spinach to wilt for 1-2 minutes before serving.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 48.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5234 mg | 111% | |
*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.
