Lentil Soup


This soup is great as is, or add some sliced farmers sauce or small meatballs if you want to make it “meaty”.


  • 1 medium onion, diced
  • 2-3 tablespoons chopped garlic (from a jar)
  • 2 large carrots, sliced or shaved
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1 tsp dried thyme (optional)
  • 4 cups (1 box) vegetable stock or chicken broth
  • 1.5 cups dry, rinsed green lentils (or you can use a lentil and grain soup mix)
  • 1.5 cups dry, rinsed red lentils (or you can use a lentil and grain soup mix)
  • 1 medium potato, peeled and diced into 1 cm pieces (optional)
  • 1/2 tsp sea Salt or to taste
  • pepper to taste
  • curry powder to taste, optional
  • kale or spinach optional
  • splash of lemon juice
  • 1/4 cup grated parmesan cheese (optional)


Heat the oil over medium heat.

Step 2

Add the onion and garloc anid sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well.

Step 3

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

Step 4

Once at pressure, turn down the heat and cook for 15 minutes.

Step 5

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 6

Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.

Step 7

Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan if desired.

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