Cooking Lentils In Ninja Foodi Recipes

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PRESSURE COOKER LENTIL SOUP



Pressure Cooker Lentil Soup image

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

Provided by Podkayne

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
8 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
salt and pepper

Steps:

  • In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
  • Add the carrots and celery and saute for a minute or two.
  • Add the ground cumin and stir well.
  • Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
  • Cook for 20 minutes.
  • Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
  • Remove the bay leaves.
  • If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
  • Season with salt and fresh ground pepper to taste.

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