Lentil Soup in 10 Minutes
If you have limited time to cook nutritious evening meals, a pressure cooker can make cooking easier. I love mine because when my pressure cooker is on the stove, I know that delicious, healthy food is literally only minutes away!
Pressure cooking requires only 30% of the time that traditional cooking methods need to finish–saving you time and effort.
And don’t worry—gone are the pressure cookers of old that had soup exploding everywhere! Today’s pressure cookers are a vast improvement on the pressure cookers of old–they are much safer and easier to use.
Here I am waxing poetic about my pressure cooker:
If you’d like to learn how to use a pressure cooker along with other tips and strategies to make healthy cooking easier, consider attending my next Natural Foods Training Course.
And enjoy this Lentil Soup Recipe with instructions for a pressure cooker or stove top.
Tomato Lentil Soup
Serves 6
Preparation Time: 10 minutes
Cooking time: 55 minutes
Equipment Needed: Soup pan
2 Tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 stalks celery, sliced
1 large carrot, sliced
1 bunch collard greens, stem removed and sliced thinly
1 teaspoon poultry seasoning
1 Tablespoon fresh thyme or 1 teaspoon dried thyme
1 cup dry brown lentils, washed and picked over
4 cups vegetable stock
1 28-oz can whole plum tomatoes, not drained
Salt and pepper to taste
Heat oil in a large soup pan or pressure cooker. Add onion and garlic and sauté for 3-4 minutes. Add celery, carrot, collard greens, and spices and cook for a few minutes more. Add lentils, stock and canned tomatoes (break these up with the back of a spoon) and either bring to pressure or bring to a boil.
Cook soup under pressure for 10-12 minutes or reduce heat and simmer for 30-40 minutes or until lentils are tender.
Before serving, add salt and pepper to taste and enjoy.
~Chef Jenny
Chef Jenny Brewer MS, CNS