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.
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.
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).
Once at pressure, turn down the heat and cook for 15 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
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.
Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan if desired.